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Grilled Flank Steak with Kalamata Tapenade

Ingredients

  • Makes 6 servings

  • 2 cups kalamata olives, pitted
  • 2 tablespoons capers
  • 2 cloves garlic
  • 2 anchovy fillets
  • 1 teaspoon lemon juice
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup plus 1 tablespoon olive oil, divided
  • 2 pounds flank steak
  • 1 teaspoon Cajun seasoning

Instructions

  1. 1. For tapenade, place olives, capers, garlic, anchovies, lemon juice, parsley, oregano and black pepper in KitchenAid® Diamond Blender. Pulse on speed 2 (Chop) 4 to 5 times. With blender running on speed 2, slowly add 1⁄2 cup olive oil, being careful not to overprocess.
  2. 2. Preheat grill to medium-high heat. Rub remaining 1 tablespoon olive oil over steak and season with Cajun seasoning. Grill 3 to 4 minutes per side for medium-rare.
  3. 3. Thinly slice fl ank steak and serve with tapenade.
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