While strolling around the market last week I still saw a lot of beautiful tomatoes and with the gorgeous weather this weekend I think turning the grill on was a must. Flank steak can be very juicy and delicious but just like any steak; served by itself could also be a bit boring (for me anyway 🙂 ). Forget about boring steak and dress it up with this marvelous tapenade before you cook it for salty, garlicky and bright flavors. While the steak is going on the grill cut up some tomatoes and add some more tapenade to top your perfectly grilled steak with this salad-like mixture. I promise it will be good!!!
I totally love olives and they are a staple in my fridge. Tapenade is nothing more than puree olives, capers, anchovies, olive oil and garlic (sounds familiar? Same ingredients of the Puttanesca Sauce). This recipe adapted from a 2011 issue of FoodNetwork Magazine does not use all the traditional ingredients but it is equally yummy. Let’s get cooking the last of those fresh tomatoes while we can!
Ingredients: (serves 6)
2 pounds flank steak 
1 cup pitted Kalamata Olives
1 medium shallot
1 clove garlic
1 sprig rosemary, leaves stripped
1/4 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1 lemon, halved
Salt and pepper to taste
About 4 cups of chopped tomatoes (you can use grape tomatoes or any kind you have on hand)
1 spring fresh parsley, chopped
In a food processor or blender pulse the olives, shallot, garlic, rosemary, red pepper flakes with two tablespoons olive oil and the juice of half lemon. Season with salt and pepper. Using a fork pierce the steak all over then season with salt and pepper. Add 2 tablespoons of the tapenade on top of the steak, rub it all over using the back of a spoon. Let it sit for about 10 minutes. In the meantime preheat your grill to high.
When the grill is ready cook the steak until browned, depending on the thickness of your steak about 6 to 8 minutes. Flip over and cook for another 6 more minutes for a medium rare. Meanwhile toss the remaining olive mixture with the tomatoes, parsley, remaining olive oil and the juice of the other half lemon in a bowl. When the steak is ready, transfer to a cutting board and let it rest 5 minutes. Thinly slice the steak against the grain and top with the olive-tomato tapenade. Enjoy!
Recipe adapted from FoodNetwork Magazine May 2011 Issue.