Flank Steak Recipe
- 1 (4.5 ounce) jar Safeway SELECT Stuffed Jalapeno Olives, drained
- 2 garlic cloves, peeled
- 1 cup coarsely chopped Italian parsley
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon grated lemon peel
- 1/4 cup Safeway SELECT Verdi Olive Oil
- 1 (1 pound) Rancher's Reserve® Flank Steak
- Prepare barbecue grill and preheat for direct heat cooking (the charcoal or gas flame is directly under the food).
- Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use (see note).
- Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.
- Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.
- Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand just above grill level for only 2 to 3 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until as done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium rare (pink in center).
- Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste .
