| Cuisine: Greek | Type: Main Course | Serves: 2 |
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Source:
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Plated |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with Trahana |
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Ingredients:
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1 pint grape tomatoes, divided 1 shallot, finely minced 1/2 cup kalamata olives, pitted and chopped 1 clove garlic, minced 1 tsp. red pepper flakes Olive oil 1/2 lemon, juiced 3 thyme sprigs, leaves only 1/2 cup parsley, chopped and divided 10-12 oz. skirt steak |
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Instructions:
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1. Make tapenade: Finely chop 8 of the grape tomatoes and combine with minced shallot, chopped olives, minced garlic, red pepper flakes, lemon juice, thyme half of the chopped parsley and 2 tablespoons olive oil in a bowl. Mix the tapenade well. Rub 2 tablespoons of the tapenade on the steak and set the rest aside. Let the steak marinate for 15 minutes. 2 Heat 1 teaspoon olive oil in a grill pan over medium heat. When the oil is hot and just smoking, add the steak and grill until well browned, about 5-7 minutes on each side. Remove the stead from the pan and allow it to rest for 10 minutes. 3. While the steak is resting, heat a sauté pan (or use the steak pan) over medium heat, and toss a tablespoon of the tapenade with the remaining grape tomatoes and cook until warmed through. Add the remaining chopped parsley and remove from heat. Serve warmed tomatoes along side the steak. Serve remaining tapenade on the side. |
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2013-08-03