| Cuisine: Spanish | Type: Main Course | Serves: |
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Source:
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Bon Appetit June 2012 |
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Attributes:
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Grill, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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Tapenade: 1/3 cup (or more) olive oil 1/4 cup vegetable oil 1 cup pitted olives (such as Niçoise or Kalamata), chopped 1 tbs. minced capers 1 garlic clove, minced 1 anchovy fillet packed in oil, drained, minced (optional) Steak: 2 pounds flatiron, flank, hanger, or skirt steak Kosher salt Zest and juice of 1 orange 1/4 cup thinly sliced shallots 2 tbs. chopped fresh oregano 2 tbs. minced garlic 2 tbs. smoked paprika 2 tbs. vegetable oil 1 tbs. crushed red pepper flakes Tomatoes: 4 large tomatoes (about 3 pounds), sliced 1/4-inch thick 1 shallot, thinly sliced into rings 1/4 cup (loosely packed) flat-leaf parsley leaves 1 tbs. olive oil plus more for drizzling Flaky sea salt and freshly ground black pepper 1 bunch watercress, tough stems removed (about 4 cups) 1 tbs. fresh lemon juice |
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Instructions:
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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. Steaks: 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. 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 Tbsp. 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. |
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2012-10-19