This rolled and tied steak is quick but impressive enough for company. Grilled carrots sprinkled with fresh herbs and drizzled with extra-virgin olive oil make an easy side dish.

Julia Lee
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Credit: Annabelle Breakey Styling: Jeffrey Larsen

Recipe Summary test

45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat a grill to high (450° to 550°). Combine tapenade, parsley, and mixed herbs in a small bowl.

  • Lay steak on a work surface between 2 sheets of plastic wrap. Using a meat mallet, pound until an even 1/4 in. thick. Peel off top plastic wrap, spread tapenade mixture all over steak, and roll up so grain of the meat runs lengthwise. Tie at 2-in. intervals with kitchen twine.

  • Rub outside of steak with oil and season generously with salt and pepper. Grill, turning occasionally, until grill marks appear all over and an instant-read thermometer inserted in center reaches 125° for medium-rare, 15 to 20 minutes.

  • Transfer steak to a cutting board, tent with foil, and let rest 10 minutes. Remove kitchen twine and cut crosswise into thin (1/4 in.) slices.

Chef's Notes

Wine pairing: Lang & Reed 2013 Cabernet Franc (North Coast; $27).

Nutrition Facts

312 calories; calories from fat 57%; protein 30g; fat 20g; saturated fat 6.3g; carbohydrates 2.4g; fiber 2.2g; sodium 339mg; cholesterol 54mg.