Flank Steak With Jalapeno Olive Tapenade Food

GRILLED STEAK WITH TAPENADE

Steps:

• Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
• Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
• Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches. Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

FLANK STEAK WITH JALAPENO & OLIVE TAPENADE

Steps:

• Preheat barbecue to high heat.
• Brush grill with medium coat of oil.(Charcoal grills-before heating/gas grills- after heating.).
• Rinse olives and drain well.
• Mix olives, garlic, parsley, rosemary, and olive oil in blender or food processor until mixture forms a fine paste.
• Separate 1/2 cup to spread on steak.
• Rinse flank steak and pat dry.
• With tip of sharp knife, make shallow diagonal cuts about 1 inch apart on one side of the steak. Then make perpendicular cuts over the first ones to make a diamond pattern.
• Repeat cuts on reverse side of steak.
• Spread 1/2 cup of the olive tapenade paste over both sides of the steak, coating evenly.
• Place on grill; close lid.
• Cook until browned, 8-10 minutes.
• Turn steak and continue to cook until desired doneness. (about 2 minutes for rare, 4 minutes for medium-rare.).
• Remove to clean platter; let reast 5 minutes.
• Cut in thin, slanting slices across the grain.
• Serve.
• Extra tapenade that was not used on steak can be served on the side on toasted baguettes or mix with softened cream cheese for a delicious veggie dip.

FLANK STEAK SALAD WITH JALAPENO POPPERS

Steps:

• For the steak salad:
• Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
• Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
• For the jalapeno poppers:
• Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
• Carefully slice down the side of the peppers and remove the seeds. Set aside.
• In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers. In a separate bowl, mix the flour, egg, and beer to form a batter. Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
• Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.

JALAPENO STEAK

Steps:

• Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
• Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grill grate.
• Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

GRILLED FLATIRON STEAKS WITH TOMATOES AND TAPENADE

Steps:

• For 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.
• For steak:
• 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.
• For 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 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.