Grilled Flatiron Steaks with Tomatoes and Tapenade

Grilled Flatiron Steaks with Tomatoes and Tapenade
Photo by Peden + Munk

Ingredients

  • 1/3 cup olive oil
  • ¼ cup shallots
  • 2 tablespoons fresh oregano
  • ¼ cup vegetable oil
  • 2 pounds flatiron, flank, hanger, or skirt steak
  • 2 tablespoons vegetable oil
  • 1 tablespoon dried red pepper flakes
  • + 16 more ingredients
    • 2 tablespoons smoked paprika
    • ¼ cup flat-leaf parsley leaves
    • 1 bunch watercress
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon olive oil
    • Flaky sea salt and freshly ground black pepper
    • 2 tablespoons minced garlic
    • 4 large tomatoes
    • 1 orange
    • 1 anchovy fillet packed in oil
    • 1 clove garlic
    • 1 cup pitted olives (such as Niçoise or Kalamata)
    • 1 shallot
    • Smoked paprika is sold at specialty foods stores and latienda.com.
    • 1 tablespoon capers
    • Kosher salt

Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside. Place steak in a large baking dish and season generously with salt. Stir ora...

View full recipe at Epicurious

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