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.
Recipe by Oxmoor House March 2010
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Fresh Food Fast Weeknight Meals
Nutrition Facts
Per Serving:
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.