FLANK STEAK WITH GREEN OLIVE-JALAPENO TAPENADE---------------------------------------------------------BACK TO RECIPES
4 servings

1 jar of stuffed jalapeno olives, drained
2 garlic cloves, peeled
1 cup coarsely chopped italian parsley
2 tablespoons fresh rosemary leaves
1 tablespoon grated lemon peel
1/4 cup olive oil
1 ea. 1 1/2 lb. flank steak


1. Prepare your grill and preheat for direct-heat cooking (medium-high)

2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning the meat; reserve the remainder for serving or for another use

3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of the steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of the steak

4. Spread 1/2 cup of the olive mixture on both sides of the steak to coat evenly

5. Lay steak on oiled grill and cook until browned on the bottom - 8-10 minutes. With tongs turn stea and continue to cook until as done as desired, about 4 minutes for medium rare

6. Transfer steak to a clean platter and let rest at least 10 minutes, then cut in thin, slanting slices across the grain. Serve with remaining tapenade

Source: Official BBQ Site - Recipe Collection

BACK TO RECIPES