Grilled Flank Steaks with Sicilian Olive Tapenade
Ingredients send grocery list
Tapenade:
2 tablespoons extra-virgin olive oil
1 cup pitted Sicilian olives, chopped
1 tablespoon capers, drained
1 garlic cloves, minced
1 anchovy fillet packed in oil, drained and minced
Steaks:
2 pounds flank steak
1 orange, zested and juiced
2 shallots, minced
4 garlic cloves, minced
2 tablespoons chopped oregano leaves
2 tablespoons smoked paprika
2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt
Instruction
Tapenade:
Stir together the olive oil, olives, capers, garlic, and anchovy in a small bowl. Set aside.
Steaks:
Place the steak in a large baking dish. Stir together the orange zest, orange juice, shallots, garlic, oregano, paprika, olive oil, red pepper flakes, and salt in a small bowl. Rub the mixture over both sides of the steak to cover completely. Let marinate at room temperature for 1 hour.
Place a grill pan over medium-high heat. Grill the steak for 6 to 8 minutes per side, until a golden brown crust forms and the meat is cooked through. Transfer the steak to a cutting board and let rest for 10 minutes. Slice the steaks against the grain and transfer to a platter. Spoon the olive tapenade over the top and serve.
