Flank Steak With Jalapeno & Olive Tapenade

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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