Grilled steak with tapenade
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 348, total fat 21 G., saturated fats 5 G., proteins 34 G., carbohydrates 5 G., fiber 1 G., cholesterol 50 mg, sodium 451 mg, sugar 2 G.
Calories 348, total fat 21 G., saturated fats 5 G., proteins 34 G., carbohydrates 5 G., fiber 1 G., cholesterol 50 mg, sodium 451 mg, sugar 2 G.
French tapenade is a spiced olive paste that infuses beef steak with a rich blend of flavors. This recipe uses tapenade both for marinating flank steak and for serving. Flank steak is an inexpensive cut from the belly that requires careful attention to ensure its juiciness and rich flavor. Marinated in olive tapenade, it becomes even juicier and retains its juiciness when grilled to medium-rare. To serve, the remaining tapenade is mixed with sweet grape tomatoes, herbs, and lemon juice and served on thinly sliced steak. Serve as a main course, appetizer, or sandwich.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg flank steak
- 0.5 cups pitted olives
- 1 medium shallot
- 1 clove of garlic
- 1 sprig of rosemary, leaves picked
- 1/4 tsp red pepper flakes
- 1/4 cup olive oil
- 1 lemon, cut in half
- 2 cups grape tomatoes, quartered
- 1/4 cup coarsely chopped parsley
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Cooking the dish according to the recipe:
- Preheat a grill or grill pan over high heat. Pulse the olives, shallots, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil, and the juice of half a lemon in a food processor; season with salt and pepper to taste.
- Prick the steak all over with a fork and season with salt and black pepper. Rub the meat with 1 heaping tablespoon of the olive oil mixture and set the meat aside for about 10 minutes. Meanwhile, in a small bowl, combine the remaining olive oil mixture with the tomatoes, parsley, the remaining 2 tablespoons of olive oil, and the juice of the remaining half lemon.
- Grill the steak until browned on one side, about 7 minutes. Flip and grill for about 7 more minutes for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes. Cut in half; set one half aside for steak sandwiches.
- Thinly slice the remaining steak across the grain and serve with olive-tomato tapenade.
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