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Flank Steak With Jalapeno & Olive Tapenade

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“This flavorful, spicy steak is always a crowd pleaser. And it is so easy to throw together.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat barbecue to high heat.
  2. Brush grill with medium coat of oil.(Charcoal grills-before heating/gas grills- after heating.).
  3. Rinse olives and drain well.
  4. Mix olives, garlic, parsley, rosemary, and olive oil in blender or food processor until mixture forms a fine paste.
  5. Separate 1/2 cup to spread on steak.
  6. Rinse flank steak and pat dry.
  7. With tip of sharp knife, make shallow diagonal cuts about 1 inch apart on one side of the steak. Then make perpendicular cuts over the first ones to make a diamond pattern.
  8. Repeat cuts on reverse side of steak.
  9. Spread 1/2 cup of the olive tapenade paste over both sides of the steak, coating evenly.
  10. Place on grill; close lid.
  11. Cook until browned, 8-10 minutes.
  12. Turn steak and continue to cook until desired doneness. (about 2 minutes for rare, 4 minutes for medium-rare.).
  13. Remove to clean platter; let reast 5 minutes.
  14. Cut in thin, slanting slices across the grain.
  15. Serve.
  16. Extra tapenade that was not used on steak can be served on the side on toasted baguettes or mix with softened cream cheese for a delicious veggie dip.

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