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.

Recipe by Oxmoor House March 2010

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
3 mins
cook:
6 mins
additional:
8 hrs 5 mins
total:
8 hrs 14 mins
Yield:
6 servings (serving size: 3 ounces steak and 2 tablespoons green olive tapenade)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Prepare grill.

  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

287 calories; calories from fat 0%; fat 19.3g; saturated fat 4.9g; mono fat 12g; poly fat 1.9g; protein 21.6g; carbohydrates 3g; fiber 0.3g; cholesterol 60mg; iron 2.9mg; sodium 335mg; calcium 22mg.
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