Grilled Flatiron Steaks with Tomatoes and Tapenade
A Mediterranean-inspired grilled steak dish featuring tender flatiron steak marinated in citrus and herbs, served with fresh tomatoes and a rich olive tapenade. Perfect for outdoor grilling and entertaining.
Ingredients
- •⅓ cup olive oil
- •¼ cup vegetable oil
- •1 cup pitted olives
- •1 tablespoon capers
- •1 clove garlic
- •1 fillet anchovy
- •2 pounds steak
- •to taste kosher salt
- •1 whole orange
- •¼ cup shallots
- •2 tablespoons oregano
- •2 tablespoons garlic
- •2 tablespoons smoked paprika
- •2 tablespoons vegetable oil
- •1 tablespoon red pepper flakes
- •4 whole tomatoes
- •1 whole shallot
- •¼ cup parsley
- •1 tablespoon olive oil
- •to taste sea salt and black pepper
- •1 bunch watercress
- •1 tablespoon lemon juice
- •ingredient info
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
60 min
- 3.
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.
20 min
- 4.
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 tablespoon each oil and lemon juice. Season watercress to taste with salt.
10 min
- 5.
Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
5 min