Caesar Beef Steak with Chunky Olive Tapenade

Total Recipe Time: 30 to 40 minutes

Makes 4 to 6 Servings


Cooking Process

  1. Combine olives, 1 tablespoon dressing, lemon peel and garlic in small bowl; season with pepper, as desired. Cover and refrigerate until ready to use.
  2. Place beef steak and remaining dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill skirt steak, uncovered, 10 to 13 minutes (flank steak 17 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Carve steak across the grain into thin slices. Serve with olive mixture.

Nutrition information per serving, using beef skirt steak (1/6 of recipe): 306 calories; 23 g fat (7 g saturated fat; 11 g monounsaturated fat); 5 mg cholesterol; 456 mg sodium; 2 g carbohydrate; 0.2 g fiber; 21 g protein; 3.7 mg niacin; 0.4 mg vitamin B6; 3.7 mcg vitamin B12; 2.4 mg iron; 16.2 mcg selenium; 4.9 mg zinc.

Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill skirt steak, covered, 8 to 12 minutes (flank steak 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil flank steak, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Recipe courtesy The Beef Checkoff