CAESAR BEEF STEAK WITH CHUNKY OLIVE TAPENADE
Total preparation and cooking time: 30 to 40 minutes
Marinating time: 6 hours or overnight
2 to 3 beef skirt steaks (about 8 oz each) (1-1/2 to 2 pounds)
2/3 cup chopped Kalamata and/or green pimentostuffed olives
1/2 cup prepared non-creamy Caesar dressing, divided
2 teaspoons freshly grated lemon peel
1 teaspoon minced garlic
- Combine olives, 1 tablespoon dressing, lemon peel and garlic in small bowl; season with pepper, as desired. Cover and refrigerate until ready to use.
- Place beef steak and remaining dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ashcovered coals. Grill skirt steak, uncovered, 10 to 13 minutes (flank steak 17 to 21 minutes) for medium rare to medium doneness, turning occasionally.
- Carve steak across the grain into thin slices. Serve with olive mixture.
Chef's Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill skirt steak, covered, 8 to 12 minutes for medium rare to medium doneness, turning occasionally.
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