Oxmoor House
Prep Time
3 Mins
Cook Time
6 Mins
Other Time
8 Hours 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.

How to Make It

Step 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.

Step 2

Prepare grill.

Step 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

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