Skirt Steak with 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.

Yield: 6 servings (serving size: 3 ounces steak and 2 tablespoons green olive tapenade)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 0.0%
  • Fat: 19.3g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 12g
  • Polyunsaturated fat: 1.9g
  • Protein: 21.6g
  • Carbohydrate: 3g
  • Fiber: 0.3g
  • Cholesterol: 60mg
  • Iron: 2.9mg
  • Sodium: 335mg
  • Calcium: 22mg

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
  • Green Olive Tapenade

Preparation

  1. 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. 2. Prepare grill.
  3. 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.
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