Grilled Flatiron Steaks with Tomatoes and Tapenade

Photograph by Peden + Munk

An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.)

Jeff Cerciello  | BonAppetit

4–6 servings

Ingredients

Tapenade

Steak

  • 2 pounds flatiron, flank, hanger, or skirt steak
  • Kosher salt
  • Zest and juice of 1 orange
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons minced garlic
  • 2 tablespoons smoked paprika
  • 2 tablespoons vegetable oil
  • 1 tablespoon crushed red pepper flakes

Tomatoes

  • 4 large tomatoes (about 3 pounds), sliced 1/4-inch 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 4 cups)
  • 1 tablespoon fresh lemon juice

  • Ingredient Info

    Smoked paprika is sold at specialty foods stores and latienda.com.

Preparation

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.

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.

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 Tbsp. 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.

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