Garlic Marinated Grilled Flank Steak with Fresh Herb and Olive Tapenade

Pair With: The Dreaming Tree North Coast Cabernet Sauvignon

Servings: 6-8


  • 1 Whole flank steak, about 3 pounds

Marinade Ingredients:

  • 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

Tapenade Ingredients:

  • 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

Marinade Directions:

  • 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.