Grilled Flatiron Steaks with Tomatoes and Tapenade
Grilled Flatiron Steaks with Tomatoes and Tapenade is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl.
Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
Place steak in a large baking dish and season generously with salt.
Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine.
Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare.
Transfer to a carving board and let rest for 5-10 minutes.
Arrange tomatoes on a serving platter.
Scatter shallot and parsley over; drizzle with oil and season with salt and pepper.
In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice.
Season watercress to taste with salt.
Mound watercress on platter.
Slice steak against the grain; transfer to platter with tomatoes and watercress.
Spoon tapenade on steak and serve alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.