2poundsskirt steak,can be replaced with flank or flap steak
1/3cupcastelvetrano olives,pitted and halved
¼ cuproughly chopped fresh parsley
Preheat a grill or grill pan to high.
In a food processor, add the kalamata olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil, the juice of ½ lemon and ½ teaspoon salt, and ¼ teaspoon black pepper; pulse to combine 3-4 times.
Season steak with 1 teaspoon salt, ¼ teaspoon black pepper, and 1 heaping tablespoon of the kalamata mixture. Rub all over the steak and set aside for 15-20 minutes.
In a bowl, combine the remaining kalamata mixture with the castelvetranos, tomatoes, parsley, 2 tablespoons olive oil, and ½ lemon, juiced.
Grill the steak on one side, for about 5 minutes. Flip and cook for an additional 5 minutes for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain and top with the olive-tomato tapenade. Enjoy!