Grilled Flatiron Steaks with Tomatoes and Tapenade

Ingredients for Grilled Flatiron Steaks with Tomatoes and Tapenade

• 80ml (or more) olive oil

• 60ml vegetable oil

• 240ml pitted olives (such as Niçoise or Kalamata), chopped

• 1 tablespoon minced capers

• 1 garlic clove, minced

• 1 anchovy fillet packed in oil, drained, minced (optional)

• 900g flatiron, flank, hanger, or skirt steak

• Sale kosher

• Zest and juice of 1 orange

• 60ml thinly sliced shallots

• 2 tablespoons chopped fresh oregano

• 2 tablespoons minced garlic

• 2 tablespoons smoked paprika

• 2 cucchiai di olio vegetale

• 1 tablespoon crushed red pepper flakes

• 4 large tomatoes (about 1.4kg ), sliced 1/4" thick

• 1 shallot, thinly sliced into rings

• 1/4 cup (loosely packed) flat-leaf parsley leaves

• 1 tablespoon olive oil plus more for drizzling

• Flaky sea salt and freshly ground black pepper

• 1 bunch watercress, tough stems removed (about 950ml )

• 1 cucchiaio di succo di limone fresco

• Ingredient info: Smoked paprika is sold at specialty foods stores and latienda.com.

Stir 80ml 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.

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.

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.

Avvertenza

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