Caesar Beef Steak with Chunky Olive Tapenade

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Ingredients
Total Recipe Time:  30 to 40 minutes
Marinade Time:  6 hours or overnight
Makes 4 to 6 servings


1 beef Skirt Steak (1 to 1-1/2 pounds)
2/3 cup chopped Kalamata and/or green pimento-stuffed olives
1/2 cup prepared non-creamy Caesar dressing, divided
2 teaspoons freshly grated lemon peel
1 teaspoon minced garlic
Instructions
1.Combine olives, 1 tablespoon dressing, lemon peel and garlic in small bowl; season with pepper, as desired. Cover and refrigerate until ready to use.
2.Place beef steak and remaining dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3.Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12  minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4.Carve steak across the grain into thin slices. Serve with olive mixture.


Cook's Tip:  One beef Flank Steak (1-1/2 to 2 pounds) may be substituted for Skirt Steak. Grill, covered, 11 to 16 minutes (16 to 21 minutes on gas grill) for medium rare to medium doneness, tuning occasionally.

Nutritional Information
Nutrition information per serving, using Skirt Steak (1/6 of recipe): 306 calories; 23 g fat (7 g saturated fat; 11 g monounsaturated fat); 5 mg cholesterol; 456 mg sodium; 2 g carbohydrate; 0.2 g fiber; 21 g protein; 3.7 mg niacin; 0.4 mg vitamin B6; 3.7 mcg vitamin B12; 2.4 mg iron; 16.2 mcg selenium; 4.9 mg zinc.


This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.


Nutrition information per serving, using Flank Steak (1/6 of recipe): 318 calories; 19 g fat (5 g saturated fat; 8 g monounsaturated fat); 56 mg cholesterol; 44 mg sodium; 2 g carbohydrate; 0.2 g fiber; 32 g protein; 9.1 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 2.1 mg iron; 36.4 mcg selenium; 5.8 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
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