Grilled Flank Steak with Kalamata Tapanade Recipe | Yummly

Grilled Flank Steak with Kalamata Tapanade

KITCHENAID
12Ingredients
25Minutes
470Calories
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Ingredients

US|METRIC
  • 2 cups kalamata olives (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
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    Directions

    1. Place 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.
    2. Prepare 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.
    3. Thinly slice flank steak and serve with Kalamata Olive Tepenade.
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    NutritionView More

    470Calories
    Sodium23% DV560mg
    Fat55% DV36g
    Protein65% DV33g
    Carbs1% DV4g
    Fiber8% DV2g
    Calories470Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol55mg18%
    Sodium560mg23%
    Potassium520mg15%
    Protein33g65%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber2g8%
    Sugars0g0%
    Vitamin A6%
    Vitamin C4%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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