The rich olive tapenade served over the grilled steak is a delicious recipe to serve with our Jana Cathedral.
1/2 cup pitted kalamata olives
1 medium shallot
1 clove garlic
1 sprig rosemary, leaves stripped
1/4 tsp. red pepper flakes
1/4 cup extra-virgin olive oil
1 lemon, halved
Kosher salt and freshly ground pepper
2 lbs. flank steak
1 pint grape tomatoes, quartered
1/4 cup roughly chopped fresh parsley
Preheat a grill or grill pan to high. In a food processor or blender, pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon, season with salt and pepper.
Tenderize the steaks by pierce with a fork and season with salt and pepper. Rub one heaping tablespoon of olive mixture all over the steak, then set aside, and let marinate about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
Grill the steak until browned on one side, about 7 minutes. Turn over and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice the steak against the grain and top with olive-tomato tapenade.
Any leftovers can be made into a salad or sandwich.