Evolution of the {Perfect} Summer Dish

By {Whitney}

A light and refreshing {red meat} dish sounds like an anomaly, right?  Well, not anymore!  I tried this recipe I found on epicurious the other night and it was outstanding!  As a Kansas gal, I need my red meat, and in the dog days of summer it has the potential to make you feel dense and heavy.  That is why I was so thrilled to find this recipe.  It combines the best of both worlds- keeping it light while still satisfying your carnivorous cravings.

The tapenade offers a wonderful salty, earthiness that really jazzes up this dish and adds a Mediterranean flair.  {Tip- double the tapenade recipe to have later with crackers or bread as a snack}

A flat iron steak is a flavorful and inexpensive piece of meat.  The marinade was magical.  Honestly, I'll probably continue to use the marinade in other recipes as well.   Don't forget to cut against the grain when you have finished cooking the meat.  It is crucial to the tenderness of the meat.

Tomatoes!  Oh Tomatoes!  Summer wouldn't be the same without you.  They add a zing of acidity and a touch of sweetness.  I'm proud to say that these tomatoes all came from my garden this year!  The vibrant colors make a stunning presentation in any dish.

Last, but certainly not least, the greens!  As I mention in the recipe below, I would have preferred to use arugula. The watercress was nice, but I think the bitterness and peppery notes of arugula would have been a better fit.

Hold up.  A meal is never complete without a nice bottle of vino to accompany it.   My suggestion would be a nice red from the South of France.  For instance, a rustic Cahors.  Ca-What? You say?   Cahors is a region in Southwest France and it just so happens to be the original home of the Malbec grape.  Many people associate Malbec with Argentina, but the French have been using it for centuries in their prestigious Bordeaux blends and as the principle grape in Cahors.  Argentinean Malbecs tend to be more fruit forward and soft while the Malbecs of Cahors are known to be more tannic, savory and full of black fruit characteristics.  

Try 2012 Clos la Coutale 

Clos La Coutale can be found in most markets and is approx. $18.00

ingredients

Tapenade:

• 1/3 cup (or more) olive oil 
• 1/4 cup vegetable oil   *I used Olive Oil.  I prefer the flavor if it isn't being cooked*
• 1 cup pitted olives (such as Niçoise or Kalamata), chopped
• 1 tablespoon minced capers
• 1 garlic clove, minced  *I used 2 cloves.  You can never have too much garlic and you never know when a vampire might visit you
• 1 anchovy fillet packed in oil, drained, minced (optional) *They say optional, I say NECESSARY

Steak:

• 2 pounds flatiron, flank, hanger, or skirt steak
• Kosher salt
• Zest and juice of 1 orange *I forgot to use the juice of the orange.  Not because I meant to but because I was 2 glasses deep
• 1/4 cup thinly sliced shallots
• 2 tablespoons chopped fresh oregano
• 2 tablespoons minced garlic
• 2 tablespoons smoked paprika *This is key, but be careful not to get it on your clothes!  It stains!
• 2 tablespoons vegetable oil
• 1 tablespoon crushed red pepper flakes

Tomatoes:

• 4 large tomatoes (about 3 pounds), sliced 1/4" thick
• 1 shallot, thinly sliced into rings
• 1/4 cup (loosely packed) flat-leaf parsley leaves
• 1 tablespoon olive oil plus more for drizzling
• Flaky sea salt and freshly ground black pepper
• 1 bunch watercress, tough stems removed (about 4 cups) *I used watercress, but would have preferred to use ARUGULA.  I think the pepperiness of the arugula would be a nice touch
• 1 tablespoon fresh lemon juice

• Ingredient info:Smoked paprika is sold at specialty foods stores and latienda.com.

preparation

For tapenade: 
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.

For steak: 
Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.

For tomatoes:
Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.

Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside

http://www.epicurious.com/recipes/food/views/Grilled-Flatiron-Steaks-with-Tomatoes-and-Tapenade-395897