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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
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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| Calories290Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium940mg39% |
| Potassium290mg8% |
| Protein2g4% |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars2g4% |
| 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.
Recipe Tags
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