Tuesday, July 22, 2008
Tapenade Rubbed Steak
I was looking for a good, simple grilling recipe on Sunday so I turned to the cookbook that has never let me down and found an interesting approach to steak. You take a piece of steak (in my case, a one and a half pound of boneless sirloin steak) and spread a healthy amount of black olive tapenade all over the meat. You then wrap it up in plastic wrap and let it sit in the fridge for a few hours. To grill it, sear it on each side for a few minutes then let it cook over indirect medium heat until it reaches the desired level of doneness. I cooked my steak for just under an hour and it came out medium to medium rare. The tapenade imparted a lot of flavor to the meat without overwhelming it. I'll probably try this recipe with some other meats since it came out so well.