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Skirt Steak with Green Olive Tapenade

Oxmoor House
Prep time 3 mins
Cook time 6 mins
Other time 8 hrs, 5 mins
Yield 6 servings (serving size: 3 ounces steak and 2 tablespoons green olive tapenade)
This topping capitalizes on bold-tasting olives and capers to deliver a huge amount of flavor. To make this meal even quicker, use a store-bought tapenade instead of making your own. If you can't find skirt steak, you can use flank steak. Serve with an arugula and tomato salad.


  • 1 1/2 pounds skirt steak, cut in half crosswise
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Cooking spray
  • Green Olive Tapenade

Nutrition Information

  • calories 287
  • caloriesfromfat 0.0 %
  • fat 19.3 g
  • satfat 4.9 g
  • monofat 12 g
  • polyfat 1.9 g
  • protein 21.6 g
  • carbohydrate 3 g
  • fiber 0.3 g
  • cholesterol 60 mg
  • iron 2.9 mg
  • sodium 335 mg
  • calcium 22 mg

How to Make It

  1. Sprinkle steak on both sides with pepper and salt. Combine vinegar, olive oil, and garlic in a large heavy-duty zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 8 hours, turning occasionally.

  2. Prepare grill.

  3. Remove steak from bag, discarding marinade. Place steak on a grill rack coated with cooking spray. Grill 6 to 8 minutes or until desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Cut diagonally across the grain into thin slices. Serve with Green Olive Tapenade.

Cooking Light Fresh Food Fast Weeknight Meals