Grilled Flatiron Steaks with Tapenade

By BearForce

Ingredients

• Tapenade:
• 1/3 cup olive oil
• 1/4 cup vegetable oil
• 1 cup pitted olives chopped
• 1 Tbsp. minced capers
• 1 garlic clove, minced
• Stir olive oil and next four ingredients in a small bowl. Puree in food processor. Set aside.
• Steak:
• 1 lb. flatiron, flank, hanger, or skirt steak
• Kosher salt
• Zest and juice of 1 orange
• 1/4 cup thinly sliced shallots
• 2 Tbsp. chopped fresh oregano
• 2 Tbsp. minced garlic
• 2 Tbsp. smoked paprika
• 2 Tbsp. vegetable oil
• 1 Tbsp. crushed red pepper flakes

Preparation

Step 1

Place steak in a large baking dish and season with salt. Stir orange zest and juice and remaining six ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for one hour.

Build a medium hot fire in a charcoal grill. Grill steak, turning once, until nicely charred, about five minutes or each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes. Slice steak across the grain. Spoon on the tapenade and serve