I only buy steak from the grocery store on rare occasions. This is mostly because it’s pricier than chicken and pork. However, when I saw this recipe in the June issue of Bon Appetit, I immediately wanted to try it out due to its interesting flavor combination. Not to mention the fact that I have a minor obsession with olive tapenade, which the steaks are topped with! I made a few tweaks here and there. Primarily, I just reduced the amount of oil used, and ended up with a very satisfying dinner!
For the Grilled Flank Steaks, you need the following: 2 pounds of flank steak, kosher salt, the zest and juice of one navel orange, 1/4 cup of thinly sliced shallots, 1 tablespoon of dried oregano, 2 tablespoons of minced garlic, 2 tablespoons of smoked paprika, 2 tablespoons of olive oil, and 1 tablespoon of crushed red pepper flakes. You can reduce the amount of red pepper flakes if you’re sensitive to heat– this dish was pretty spicy.
For the olive tapenade, you need: 1 cup of pitted Kalamata olives, 1 tablespoon of capers, 1 garlic clove, and 1 tablespoon of olive oil.
To begin, place the steak in a large baking dish, and season both sides with kosher salt.
Set the steak aside, and begin to prepare the marinade. Begin by mincing up 2 tablespoons of garlic, and thinly slice 1/4 cup shallots.
Add the garlic and shallot to a small mixing bowl. Zest one orange, and add it to the garlic and shallot. Then, carefully squeeze the juice from the orange into the mixing bowl, making sure to remove any seeds.
After the orange juice, add 1 tablespoon of dried oregano, 2 tablespoons of smoked paprika, 1 tablespoon of red pepper flakes, and 2 tablespoons of olive oil to the mixing bowl.
Whisk to combine.
Pour the mixture over the steaks, moving the steaks around to ensure an even coating.
Cover the dish with plastic wrap, and allow to marinate at room temperature for an hour.
While the steaks marinate, you can prepare the olive tapenade. Add 1 garlic clove, 1 cup of pitted Kalamata olives, 1 tablespoon of capers, and 1 tablespoon of olive oil to a food processor. (You can roughly chop if you don’t have a food processor) Pulse, scraping the sides 1 or 2 times until well combined. Set aside.
I also made a little tomato salad while my steaks marinated. Just slice 3 vine ripened tomatoes, top with some thinly sliced shallot, dried parsley, and a drizzle of olive oil and lemon juice! This was a great side that complimented the steaks nicely, and helped cool down our palates!
After an hour has passed, build a medium-hot fire in your grill, or preheat a grill pan to medium-high. Then, place the steaks on the grill pan or grill. You’ll notice I cut my steaks in half so they would fit on my pan.
Grill the steaks for 5-6 minutes per side, or until the steaks are cooked to your liking.
Remove the finished steaks to a plate, and let them rest for 5-10 minutes. After this, apply the olive tapenade to your steaks (you can also serve it on the side). Slice the steak against the grain and serve!
This was a wonderful meal, full of unique flavors! The steak might have a kick from the red pepper flakes, so I do recommend reducing the amount if you’re sensitive to spicy food! Chris and I had half of the steak leftover, and turned the leftovers into spicy fajitas! They were really delicious, and filling. I definitely would recommend this route to switch up your leftovers!
Grilled Flank Steaks with Olive Tapenade
Slightly adapted from the June issue of Bon Appetit Magazine
2 lb. flank steak
Zest and Juice of 1 navel orange
1/4 cup shallots, thinly sliced
1 Tbsp. dried oregano
2 Tbsp. minced garlic
2 Tbsp. smoked paprika
2 Tbsp. olive oil
1 Tbsp. crushed red pepper flakes
1 cup Kalamata olives (pitted)
1 Tbsp. capers
1 garlic clove
1 Tbsp. olive oil
Place steak in a large baking dish, and sprinkle generously with kosher salt. Prepare the marinade by combining the zest and juice of 1 orange, 1/4 cup of thinly sliced shallots, 1 Tbsp. of dried oregano, 2 Tbsp. of minced garlic, 2 Tbsp. of smoked paprika, 2 Tbsp. of olive oil, and 1 Tbsp. of crushed red pepper flakes. Whisk to combine, and then pour over steak, making sure the steak is completely covered. Cover with plastic wrap, and allow steak to marinate at room temperature for an hour.
While the steak is marinating, prepare the olive tapenade. Throw all the ingredients into a food processor, pulse 1 or 2 times, and scrape down the sides until well combined. Set aside.
After an hour, preheat a grill or grill pan to medium-high. Place the steaks on the grill, and grill for 5-6 minutes per side, for medium. Add or subtract time, so the steaks are cooked to your liking! Remove the steaks to a cutting board and let them rest for 5-10 minutes. Top the steaks with olive tapenade, and then slice them against the grain. Serve with additional olive tapenade if desired!