Grilled Steak w Tomatoes and Tapenade

By cwaldron09

Ingredients

• Tapenade:
• 1/2 cup (or more) olive oil
• 1 cup pitted olives (Kalamata), chopped
• 1 tablespoon minced capers
• 1 garlic clove, minced
• 1 anchovy fillet packed in oil, minced
• Steak:
• 2 pounds steak (NY strip, Flat Iron, Rib-Eye, or other)
• Kosher salt
• Zest and juice of 1 orange
• 1/4 cup thinly sliced shallots
• 2 tablespoons chopped fresh oregano
• 2 tablespoons minced garlic
• 2 tablespoons smoked paprika
• 2 tablespoons oil
• 1 tablespoon crushed red pepper flakes
• Tomatoes:
• 4 large tomatoes (about 3 pounds), sliced 1/4" thick
• 1 shallot, thinly sliced into rings
• 1/4 cup (loosely packed) flat-leaf parsley leaves
• 1 tablespoon olive oil plus more for drizzling
• Flaky sea salt and freshly ground black pepper
• 1 bunch watercress or spinach, stems removed
• 1 tablespoon fresh lemon juice

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For tapenade: Combine all ingredients in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, puree tapenade in a food processor or blender)

Step 2

For steak: 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. 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.

Step 3

For tomatoes: 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 spinach or watercress w 1 tablespoon each of oil and lemon juice. Season to taste with salt and spinach/watercress.

Step 4

Spoon tapenade on steak and serve