French tapenade – pasta made from olives with spices, which fill beef steak with a wide range of flavors. In this recipe tapenade is used both for pickling a flank steak and for filing. Flank steak – an inexpensive cut from the abdominal carcass, which requires self-care to please juiciness and rich taste. After pickling in olive tapenade, it will become even juicier and retain its juiciness if fry meat until lightly cooked. And for serving the remaining tapenade mixed with sweet grape tomatoes, herbs and lemon juice and served on slices of thinly sliced steak. You can file as a main course, snack or as part of sandwiches. Nutritional value of one serving: (4 total) Calories 348, total fat 2one g., saturated fat g., proteins 34 g., carbohydrates 5 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. flank steak
- 0.5 tbsp. seedless olives
- 1 medium shallot
- 1 clove of garlic
- 1 sprig of rosemary, pick the leaves
- 1/4 tsp red pepper flakes
- 1/4 Art. olive oil
- 1 lemon cut in half
- 2 tbsp. grape tomatoes cut into 4 parts
- 1/4 Art. coarsely chopped parsley
Recipes with similar ingredients: beef, tapenade (pasta from olives), olives, grape tomatoes, red pepper flakes, rosemary
Recipe preparation:
- Preheat the grill or grill pan over high heat. Grind olives in a food processor on a pulsed mode, shallots, garlic, rosemary, red pepper, 2 tbsp. l olive oils and juice of half a lemon; salt and pepper to taste.
- Pierce the entire surface of the steak with a fork and sprinkle with salt and black pepper. Rub meat 1 tbsp. l with a hill of olive mixture, set the meat aside for about 10 minutes. Meanwhile, in a small bowl mix the remaining olive mixture with tomatoes, parsley, the remaining 2 tbsp. l olive oil and the remaining half juice lemon.
- Grill the steak until it is browned on one side, about 7 minutes. Turn over and fry for about 7 minutes for weak roasting. Put the steak on a cutting board and let it rest in within 5 minutes. Cut in half; set aside one half for sandwiches with steak.
- Thinly cut the remaining steak across the fibers and serve with olive and tomato tapenade.
