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Grilled Flank Steak with Tapenade

Photo: Kate Mathis; Styling: Paul Grimes
Prep time 5 mins
Cook time 10 mins
Yield Serves 4

Ingredients

  • 3/4 cup pitted green olives, rinsed and drained
  • 1/4 cup plus 1 Tbsp. olive oil
  • 1/2 cup packed fresh cilantro
  • 2 teaspoons capers, drained
  • 1 clove garlic, chopped
  • 2 teaspoons red wine vinegar
  • 1 pound flank steak
  • Salt

Nutrition Information

  • calories 427
  • fat 33 g
  • satfat 8 g
  • protein 31 g
  • carbohydrate 1 g
  • fiber 1 g
  • cholesterol 80 mg
  • sodium 1108 mg

How to Make It

  1. Make tapenade: Combine olives, 1/4 cup oil, cilantro, capers, garlic and vinegar in a food processor and process until blended. Transfer to a bowl.

  2. Heat a gas grill on high. Rub steak with 1 Tbsp. olive oil, sprinkle with salt and grill, turning once, 8 to 10 minutes total for medium-rare. Transfer to a cutting board, tent with foil and let rest 5 minutes. Slice against the grain. Serve with tapenade spooned on top.