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14Ingredients
45Minutes
290Calories
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Description
Chef Fiona couldn’t resist grilling up some tender, juicy steak for the Chicago stop of the DMB Summer Tour. The crew savored the Garlic Marinated Grilled Flank Steak with Fresh Herb and Olive Tapenade before taking the stage later that night. Try pairing the dish at home with the Dreaming Tree Cabernet. “My favorite two sides with Fiona’s flank steak are the flank steak and the flank steak. I always eat her asparagus too. She is magical.” ~Dave Matthews
Ingredients
US|METRIC
7 SERVINGS
- 1 whole flank steak (about 3lbs)
- 6 cloves garlic (mince)
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 1/3 cup worcestershire sauce
- 1 tsp. black pepper (fresh)
- 3/4 cup pitted kalamata olives (black, chopped)
- 1 1/2 cups fresh herbs (loosely packed, mix of, basil, oregano, parsley, cilantro, rough chop)
- 1 bunch scallions (sliced)
- 1/2 white onion (large, small dice)
- 3 Tbsp. red wine vinegar
- 2 lemon (juiced)
- 1/2 cup extra-virgin olive oil
- pepper
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Directions
- To make the marinade, whisk together ingredients in bowl, transfer to appropriately sized, non-reactive container. Add steak and refrigerate for 1-4 hours, turning meat once.
- While meat marinates, make the tapenade. Mix all ingredients. Let flavors blend for at least 20 minutes.
- Prepare and heat grill (of your choice).
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium940mg39% |
| Potassium290mg8% |
| Protein2g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Karen 8 years ago
Wow!!!!! Made it twice. Fantastic. My husband even loved it. Can't wait until I make it for company. Served with maple glazed carrots and roasted potatoes.
Cheryl B. 8 years ago
For less sodium, I would use a low sodium soy and worchestershire as well as decrease to 1/4 c for each. Also rinse the olives under water.
Juliet T. 8 years ago
I've had the extreme pleasure of eating Chef Fiona's creations on many occasions. This dish is brilliant. Simple ingredients that add up to a gourmet meal.