Free Online Recipes

Sign Up login

Grilled Flatiron Steaks with Tomatoes and Tapenade Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Grilled Flatiron Steaks with Tomatoes and Tapenade

Category   Entrees - Maindishes
Sub Category   None
Servings   4 to 6

Steak 2 pounds flatiron, flank, hanger, or skirt steak
Kosher salt
Zest and juice of 1 orange
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh oregano
Zest and juice of 1 orange
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh oregano
1 tablespoon crushed red pepper flakes
Tomatoes 4 large tomatoes (about 3 pounds), sliced 1/4-inch thick
1 shallot, thinly sliced into rings
1/4 cup (loosely packed) flat-leaf parsley leaves
1 tablespoon olive oil plus more for drizzling
Flaky sea salt and freshly ground black pepper
1 bunch watercress, tough stems removed (about 4 cups)
1 tablespoon fresh lemon juice

Tapenade 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) 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.
Steak Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5–10 minutes. Tomatoes Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 Tbsp. each oil and lemon juice. Season watercress to taste with salt. Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
nutritional information 5 servings, 1 serving contains- Calories (kcal) 700 Fat (g) 51 Saturated Fat (g) 9 Cholesterol (mg) 60 Carbohydrates (g) 20 Dietary Fiber (g) 5 Total Sugars (g) 8 Protein (g) 44 Sodium (mg) 620

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Grilled Flatiron Steaks with Tomatoes and Tapenade recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.