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Grilled Steak With Tapenade

April 28, 2017 by Kristina Manning

Healthy and delicious, this flavorful dish comes together in a snap and pairs perfectly with our Viña Magna Tempranillo Crianza Ribera del Duero 2011 from our April’s Collector’s Series.

Ingredients

Directions

Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.

Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.

Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

Recipe and photo by Food Network Kitchens courtesy of www.foodnetwork.com

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Posted in: Recipes and Pairings

About Kristina Manning

As our Customer Service Manager, Kristina Manning is dedicated to upholding one of the core principles of our company – excellent service to all of our members.

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