FLANK STEAK WITH JALAPENO & OLIVE TAPENADE

Flank Steak With Jalapeno & Olive Tapenade image

Provided by Alskann

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil (for oiling grill)
1 (4 1/2 ounce) jar jalapeno-stuffed green olives
1 cup coarsely chopped parsley
2 garlic cloves, peeled
2 tablespoons rosemary
1 tablespoon lemon zest
1/4 cup olive oil
1 (1 1/2 lb) flank steaks

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.