Grilled Flatiron Steaks with Tomatoes and Tapenade
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 2 tablespoons vegetable oil
- 1/4 cup vegetable oil
- kosher salt
- 2 tablespoons minced garlic
- 2 tablespoons smoked paprika
- 1 tablespoon fresh lemon juice
- 1 tablespoon crushed red pepper flakes
- 1 shallot, thinly sliced into rings
- zest and juice of 1 orange
- 2 tablespoons chopped fresh oregano
- flaky sea salt and freshly ground black pepper
- 1 garlic clove, minced
- 1 tablespoon olive oil plus more for drizzling
- 1/4 cup thinly sliced shallots
- Carbohydrate 20 g(7%)
- Cholesterol 98 mg(33%)
- Fat 51 g(78%)
- Fiber 7 g(26%)
- Protein 34 g(69%)
- Saturated Fat 11 g(55%)
- Sodium 305 mg(13%)
- Calories 653
PreparationFor tapenade: 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. For steak: Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes. For tomatoes: Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt. Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
PreparationFor tapenade: 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. For steak: Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes. For tomatoes: Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt. Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
