Grilled Flatiron Steaks with Tomatoes and Tapenade

Ingredients

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

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