Best Flank Steak With Jalapeno Olive Tapenade Recipes
GRILLED STEAK WITH TAPENADE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings, with leftovers
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
- Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
- Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches. Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
Nutrition Facts : Calories 348 calorie, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 451 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 34 grams, Sugar 2 grams
JALAPENO STEAK
Jalapenos mixed with the other ingredients give a spicy and delicious kick to grilled steak. Marinate this steak in the fridge for up to 24 hours before cooking.
Provided by Sara B.
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 8h15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
- Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grill grate.
- Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 3.1 g, Cholesterol 60.5 mg, Fat 10.5 g, Fiber 1 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 1206 mg, Sugar 0.5 g
GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h35m
Number Of Ingredients 6
Steps:
- Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
- Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
- Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.
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