Author Notes
Smoky citrus-herb marinated flank steaks topped with a salty olive and caper tapenade. —Riley Wofford
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Ingredients
- Tapenade:
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2 tablespoons
extra-virgin olive oil
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1 cup
pitted Sicilian olives, chopped
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1 tablespoon
capers, drained
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1
garlic cloves, minced
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1
anchovy fillet packed in oil, drained and minced
- Steaks:
-
2 pounds
flank steak
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1
orange, zested and juiced
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2
shallots, minced
-
4
garlic cloves, minced
-
2 tablespoons
chopped oregano leaves
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2 tablespoons
smoked paprika
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2 tablespoons
olive oil
-
1 tablespoon
crushed red pepper flakes
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1 tablespoon
kosher salt
Directions
- Tapenade:
-
Stir together the olive oil, olives, capers, garlic, and anchovy in a small bowl. Set aside.
- Steaks:
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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.
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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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