Dinner: Grilled Flatiron Steaks with Tomatoes and Tapenade
Recipe by Jeff Carciello An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish
Ingredients
1/3 cup (or more) olive oil
1/4 cup vegetable oil
1 cup pitted olives (such as Niçoise or Kalamata), chopped
1 tablespoon minced capers
1 garlic clove, minced
1 anchovy fillet packed in oil, drained, minced (optional)
Instructions
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
