Skirt steak with green olive tapenade recipe

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This topping capitalizes on bold-tasting olives and capers to deliver a huge amount of flavor. To make this meal even quicker, use a store-bought tapenade instead of making your own. If you can’t find skirt steak, you can use flank steak. Serve with an arugula and tomato salad.

  • Yield: 6 Servings
  • Preparation Time: 3 Minutes
  • Cooking Time: 6 Minutes


  • 1½ pounds skirt steak, cut in half crosswise
  • ¼ teaspoon black pepper
  • 1⁄8 teaspoon salt
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • ½ cup balsamic vinegar
  • 1 garlic clove, minced
  • Cooking spray
Green Olive Tapenade
  • 1 lemon
  • 12 large garlic-stuffed green olives
  • 1 tablespoon drained capers
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
How to Make It
  1. Sprinkle steak on both sides with pepper and salt. Combine vinegar, olive oil, and garlic in a large heavy-duty zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 8 hours, turning occasionally.
  2. Prepare grill.
  3. Remove steak from bag, discarding marinade. Place steak on a grill rack coated with cooking spray. Grill 6 to 8 minutes or until desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Cut diagonally across the grain into thin slices. Serve with Green Olive Tapenade.
  4. Green Olive Tapenade
  5. Grate rind and squeeze juice from lemon to equal 1 tablespoon and 2½ tablespoons, respectively.
  6. Process lemon rind, juice, olives, and remaining ingredients in a food processor until coarsely chopped.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
236 kcal
Calories from Fat:
74.7 kcal
% Daily Value*
Total Fat
8.3 g
Saturated Fat
3.4 g
Trans Fat
0.0 g
40 mg
378 mg
12.2 g
Dietary Fiber
1.6 g
25.6 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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