Photo Courtesy of Dreaming Tree Wines
Garlic Marinated Grilled Flank Steak with Fresh Herb and Olive Tapenade
Pair With: The Dreaming Tree North Coast Cabernet Sauvignon
- 1 Whole flank steak, about 3 pounds
6 Cloves garlic, minced
1/3 Cup of soy sauce
1/3 Cup of olive oil
1/3 Cup of Worcestershire
1 Tsp of fresh black pepper
3/4 Cup of black pitted kalamata olives, chopped
1 ½ Cup of loosely packed mix or fresh herbs (basil, oregano, parsley, cilantro), roughly chopped
1 Bunch of scallions, sliced
1/2 Large white onion, small dice
3 Tbsps of red wine vinegar
2 Lemons, juiced
1/2 Cup of extra virgin olive oil
Salt and pepper to taste
Whisk together ingredients in bowl, transfer to appropriately sized, non-reactive container.
Add steak and refrigerate for 1-4 hours, turning meat once.
While meet marinates, mix all ingredients for tapenade and let sit for 20 minutes.
Prepare and heat grill.
Remove steak from marinade. Using a paper towel, wipe excess marinade from meat.
Grill meat over medium-high heat for about 4 minutes per side until meat is nicely charred for a medium-rare.
Let meat rest for 5-10 minutes.
Slice the meat across the grain, diagonally, in about 1-1/2 inch slices.
Transfer meat to platter and drizzle tapenade over the steak and serve.