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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

  • Yield: 6 servings (serving size: 3 ounces steak and 2 tablespoons green olive tapenade)
  • Cook time: 6 Minutes
  • Prep time: 3 Minutes
  • Other: 8 Hours, 5 Minutes

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

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.

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
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Skirt Steak with Green Olive Tapenade Recipe

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