Photo: Jason Leung
Grilled Flank Steaks with Sicilian Olive Tapenade
14 ingredients
1 hr 10 min + 15 min
4
openrecipes
Smoky citrus-herb marinated flank steaks topped with a salty olive and caper tapenade.
Estimated Nutrition (whole recipe, rough)
707
Calories
58g
Protein
40g
Fat
29g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons FOR THE TAPENADE:
- 1 cup Extra Virgin Olive Oil
- 1 Tablespoon Pitted Sicilian Olives, Chopped
- 1 clove Capers, Drained
- 1 whole Garlic, Minced
- 2 pounds Anchovy Fillet Packed In Oil, Drained And Minced
- 1 whole FOR THE STEAKS:
- 2 whole Flank Steak
- 4 cloves Orange, Zested And Juiced
- 2 Tablespoons Shallots, Minced
- 2 Tablespoons Garlic, Minced
- 2 Tablespoons Chopped Oregano Leaves
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes