Grilled Flank Steaks with Sicilian Olive Tapenade

By • June 24, 2014 0 Comments

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Author Notes: Smoky citrus-herb marinated flank steaks topped with a salty olive and caper tapenade. Riley Wofford


Serves 4 to 6


  • 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
  1. Stir together the olive oil, olives, capers, garlic, and anchovy in a small bowl. Set aside.


  • 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
  1. 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.
  2. 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.

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