Flank Steak with Olive Tapenade


Flank Steak with Olive Tapenade

Servings 6


  • Ingredients:
  • 1/3 cup kalamata olives pitted
  • 1 medium shallot
  • 1 clove garlic
  • 1 sprig rosemary, leaves stripped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, halved
  • Kosher salt and freshly ground pepper
  • 2 pounds skirt steak, can be replaced with flank or flap steak
  • 1 pint grape tomatoes, quartered
  • 1/3 cup castelvetrano olives
  • 1/4 cup roughly chopped fresh parsley


Preheat a grill or grill pan to high.

    Pulse the kalamata 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.

      Season steak with salt and pepper and rub 1 heaping tablespoon olive mixture all over the steak, set aside 15-20 minutes.

        Toss the remaining olive mixture with the castelvetranos, 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 5 minutes. Flip and cook about 5 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.