GRILLED STEAK WITH TAPENADE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings, with leftovers
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
- Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
- Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches. Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
Nutrition Facts : Calories 348 calorie, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 451 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 34 grams, Sugar 2 grams
FLANK STEAK WITH JALAPENO & OLIVE TAPENADE
Make and share this Flank Steak With Jalapeno & Olive Tapenade recipe from Food.com.
Provided by Alskann
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat barbecue to high heat.
- Brush grill with medium coat of oil.(Charcoal grills-before heating/gas grills- after heating.).
- Rinse olives and drain well.
- Mix olives, garlic, parsley, rosemary, and olive oil in blender or food processor until mixture forms a fine paste.
- Separate 1/2 cup to spread on steak.
- Rinse flank steak and pat dry.
- With tip of sharp knife, make shallow diagonal cuts about 1 inch apart on one side of the steak. Then make perpendicular cuts over the first ones to make a diamond pattern.
- Repeat cuts on reverse side of steak.
- Spread 1/2 cup of the olive tapenade paste over both sides of the steak, coating evenly.
- Place on grill; close lid.
- Cook until browned, 8-10 minutes.
- Turn steak and continue to cook until desired doneness. (about 2 minutes for rare, 4 minutes for medium-rare.).
- Remove to clean platter; let reast 5 minutes.
- Cut in thin, slanting slices across the grain.
- Serve.
- Extra tapenade that was not used on steak can be served on the side on toasted baguettes or mix with softened cream cheese for a delicious veggie dip.
Nutrition Facts : Calories 409.5, Fat 27.8, SaturatedFat 7.8, Cholesterol 69.7, Sodium 101.1, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 36.7
GRILLED SKIRT STEAK WITH SHAVED FENNEL, ORANGE, AND GREEN OLIVE TAPENADE
I love thinking of alternatives to your classic steak and potatoes. This main course salad is hearty without being heavy and contains all of the elements of a balanced meal-meat, starch, and vegetables. Grilled beef, crisp fennel, chewy fregola (see Note), and bright oranges are finished with a drizzle of briny green olive tapenade in this Mediterranean-inspired skirt steak salad. Varying texture and temperature play a powerful role in the makeup of this dish, adding a whole other dimension. I'm a believer that opposites do attract; hot and cold-the grilled meaty steak and the cool crunchy salad-play off each other. Tapenade is a rich olive spread popular in the Mediterranean. The salty earthiness of green olive tapenade is the perfect complement for pasta, spread for crostini, or topping for baked sweet potatoes. Visit your market's olive bar and purchase high-quality green olives; leave the little pimento-stuffed ones for martinis.
Yield serves 4 as a main dish or 6 as a starter
Number Of Ingredients 18
Steps:
- Lay the skirt steak flat on a baking sheet and season evenly on both sides with the chili powder, salt, and pepper. Set aside so the flavors can sink in a bit.
- Bring a large pot of lightly salted water to a rapid boil over medium-high heat. Add the fregola and stir with a wooden spoon. Cook the pasta for 15 minutes until the pellets are al dente. Drain and cool.
- Preheat an outdoor grill or a grill pan to medium-high heat. Rub the grill with oil to prevent sticking. Grill the onion slices for 2 minutes, turning often, until charred on both sides. Remove them from the grill and set aside.
- Lay the steaks on the grill and cook, turning with tongs from time to time, to sear well on all sides; this takes about 8 minutes total for medium-rare. Transfer the steaks to a cutting board and let rest for 2 or 3 minutes to allow the juices to recirculate.
- In the meantime, make the salad. In a large mixing bowl, combine the fregola, grilled onion, fennel, radishes, arugula, lemon juice, and olive oil. Toss to combine; season with salt and pepper.
- To serve, divide the salad among 4 or 6 plates. Arrange 4 or 5 slices of orange on top of each plate. Cut each skirt steak into 3 equal pieces, then turn each piece sideways and cut into thin slices against the grain, ensuring tenderness. Shingle the sliced meat on top of the salad. Spoon some of the tapenade on top and serve immediately.
- Put all the ingredients in a food processor and pulse 3 or 4 times. Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped. It will keep covered in the refrigerator for up to 2 weeks.
- Fregola
- Fregola, sometimes called Italian couscous, is a terrific addition to your pantry. It's much more interesting than regular pasta and has a unique texture. The pasta dough is rubbed by hand to form little pellets, which are then toasted to give a distinctive nutty flavor. If hard pressed, you can use Israeli couscous, but there really is no substitute for fregola. It is worth getting your hands on. It also makes great risotto (page 116).
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