Grilled Flank Steak with Kalamata Tapanade

Grilled Flank Steak with Kalamata Tapanade


2 cups kalamata (pitted)
2 tablespoons capers
2 cloves garlic
2 anchovy fillets
1 teaspoon lemon juice
1 teaspoon fresh oregano
2 teaspoons parsley
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
2 pounds flank steak
1 tablespoon olive oil
1 teaspoon cajun seasoning


1Place olives, capers, garlic, anchovy, lemon, oregano, parsley and black pepper in blender. Pulse on speed 2 (chop) 4-5 times. With blender running on speed 2, slowly add olive oil being careful to not over process.
2Prepare charcoal grill or heat gas grill to medium-high heat. Rub olive oil over steak and season with cajun seasoning. Grill 3-4 minutes per side for medium rare.
3Thinly slice flank steak and serve with Kalamata Olive Tepenade.
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