Grilled Steak with Olive Tapenade

Grilled Steak with Olive Tapenade

Servings 6


  • Ingredients:
  • ½ cup kalamata olives, pitted
  • 1 medium shallot, cut in half
  • 1 clove garlic
  • 1 sprig rosemary, leaves stripped
  • ¼ teaspoon red pepper flakes
  • ¼ cup extra-virgin olive oil
  • 1 lemon, halved
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 pounds skirt steak, can be replaced with flank or flap steak
  • 1 pint grape tomatoes, quartered
  • 1/3 cup castelvetrano olives, pitted and halved
  • ¼ cup roughly 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!

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