Grilled Flank Steak with Tapenade

Photo: Kate Mathis; Styling: Paul Grimes

Yield: Serves 4
Cost per Serving: $2.73
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Nutritional Information

Amount per serving
  • Calories: 427
  • Fat: 33g
  • Saturated fat: 8g
  • Protein: 31g
  • Carbohydrate: 1g
  • Fiber: 1g
  • Cholesterol: 80mg
  • Sodium: 1108mg


  • 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


  1. 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. 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.
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