Grilled Flank Steak with Olive Tapenade
A quick, hearty family dish, the rich olive tapenade served over the grilled steak is delicious served with our Clarissa Vin Rouge Bordeaux style wine.
Ingredients
- Flank Steak · 2 pounds
- Herbie’s Bushman’s Pepper Pot Seasoning · 2 tablespoons
- Vegetable Oil (for grill) · 2 tablespoons
- Anchovy Fillets, chopped · 4
- Garlic Cloves, peeled and chopped · 4
- Pitted Green Olives, chopped · 3 ounces
- Pitted Black Olives, chopped · 3 ounces
- Lemon, Juiced · 1
- Fresh Basil, chopped · 1 ounce
- Fresh Parsley, chopped · 1 ounce
- Olive Oil · 3 tablespoons
- Salt & Pepper to taste ·
Instructions
In a Food Processor add the chopped green and black olives, garlic, and anchovy fillets.
Pulse 5-6 times.
Then add lemon juice and run the food processor for 10 seconds while drizzling in the olive oil.
Finally add the fresh basil and parsley and pulse until it has a consistency of a very thick paste.
Then add salt and pepper if needed.
Pre-heat your grill or grill pan to medium high heat.
Meanwhile season the flank steak liberally with Herbie’s Bushman’s Pepper Pot Seasoning.
When the grill is hot, brush the grill with vegetable oil using a paper towel to prevent the steak from sticking.
Chef Tommy’s Tips:
- If you want the tapenade to be chunkier simply remove the tapenade ingredients from the food processor after you add the olive oil and stir the herbs in with a spoon, alternatively, if you like, you may take on the task of finely chopping all the ingredients and mixing it by hand.
