Caesar Beef Steak with Chunky Olive Tapenade

Name: Caesar Beef Steak with Chunky Olive Tapenade
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: Inside Skirt; Kalamata olives; non-creamy Caesar dressing; lemon peel; garlic

40

Minutes

6

Servings

5

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

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

Preparation

Step 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.
Step 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.
Step 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.
Step 4

Carve steak across the grain into thin slices. Serve with olive mixture.

Nutrition Information

Nutrition information per serving: 306 Calories; 207 Calories from fat; 23g Total Fat (7 g Saturated Fat; 11 g Monounsaturated Fat;) 5 mg Cholesterol; 456 mg Sodium; 2 g Total Carbohydrate; 0.2 g Dietary Fiber; 21 g Protein; 2.4 mg Iron; 3.7 mg NE Niacin; 0.4 mg Vitamin B₆; 3.7 mcg Vitamin B₁₂; 4.9 mg Zinc; 16.2 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Filed Under:

Steaks

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