- 4
Ingredients
- TAPENADE:
- 1/3 cup (or more) olive oil
- 1/4 cup vegetable oil
- 1 cup pitted olives (such as Nicoise or Kalamata)
- 1 tablespoon minced capers
- 1 garlic clove, minced
- 1 anchovy fillet packed in olive oil
- STEAK:
- 2 lb. flatiron, flank, hanger or skirt steak
- kosher salt
- zest and juice of one orange
- 2 tablespoons chopped fresh oregano
- 1/4 cup thinly slice shallots
- 2 tablespoons chopped fresh oregano
- 2 tablespoons minced garlic
- 2 tablespoons smoked paprika
- 2 tablespoons vegetable oil
- 1 tablespoon crushed red pepper flakes
- TOMATOES:
- 4 large tomatoes (about 3 pounds), sliced 1/4-inch thick
- 1 shallot thinly sliced into rings
- 1/4 cup loosely packed flat-leaf parsley
- 1 tablespoon olive oil, plus more for drizzling
- flaky sea salt
- black pepper
- 1 bunch watercress, tough stems removed (about 4 cups)
- 1 tablespoon fresh lemon juice
Preparation
Step 1
Tapenade:
Place all ingredients into the bowl of a food processor. Pulse until all ingredients are coarsely chopped. Set aside.
Steak:
Place the steak in a large baking dish and season generously with salt. Stir orange zest, orange juice and the nest six ingredients in a small bowl to combine. Spread the mixture evenly over both sides of the steak and let marinate at room temperature for 1 hour.
Build a medium-hot fire in a charcoal grill. Grill the 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.
Tomatoes:
Arrange the tomatoes on a serving platter. Scatter the shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss the watercress with 1 tablespoon each of oil and lemon juice. Season the watercress to taste with salt and pepper.
Mound the watercress on a platter. Slice the steak against the grain; transfer to the platter with tomatoes and watercress. Spoon the tapenade over the steak and serve alongside.