Grilled Flank Steak with Tapenade

Photo: Kate Mathis; Styling: Paul Grimes

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 427
Fat 33 g
Satfat 8 g
Protein 31 g
Carbohydrate 1 g
Fiber 1 g
Cholesterol 80 mg
Sodium 1108 mg

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

Preparation

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.

Note:

June 2011