Skirt Steak with Green Olive Tapenade

Skirt Steak with Green Olive Tapenade Recipe
Oxmoor House
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.

Yield:

6 servings (serving size: 3 ounces steak and 2 tablespoons green olive tapenade)

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 6 Minutes
Other: 8 Hours, 5 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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