Cooking again

Going through my things at my parents house, I found some food magazines that I’ve been hoarding…saving for a quite a while, with a promise to myself to one day, use the recipes. well, that day came. I was leafing through the pages and the picture of flank steak caught my eye. I normally don’t/can’t eat beef. even before surgery, I found it hard on the stomach and then after…eehhh. But, it does not stop me from trying, just like my intolerance for dairy doesn’t stop me either. so, with a optimistic heart, I decided to try this recipe. I have to say, I’m glad I did.

Grilled Steak w/Tapenade:
1/2 cup pitted kalamata olives
1 Medium shallot
1 clove garlic
1 sprig rosemary
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1 lemon, halved
kosher salt and freshly ground pepper
2lbs of flank steak
1 pint grape tomatoes, quartered
1/4 roughly chopped parsley

1. Preheat a grill or grill pan to high, Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor, season with salt and pepper.

2. Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the 1/2 lemon in a small bowl.

*I didn’t even read this and did it anyway. *lol*

3. Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (coming later) Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

To go with this i made a simple salad of cucumbers, lettuce and tomatoes. A nice balsamic vinaigrette rounded out things.


 
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