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Grilled Flatiron Steaks with Tomatoes and Tapenade


Grilled Flatiron Steaks with Tomatoes and Tapenade Recipe

Ingredients:
  • 1/3 cup (or more) olive oil
  • 1/4 cup vegetable oil
  • 1 cup pitted olives (such as Nioise or Kalamata), chopped
  • 1 tablespoon minced capers
  • 1 garlic clove, minced
  • 1 anchovy fillet packed in oil, drained, minced (optional)
  • 2 pounds flatiron, flank, hanger, or skirt steak
  • Kosher salt
  • Zest and juice of 1 orange
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons minced garlic
  • 2 tablespoons smoked paprika
  • 2 tablespoons vegetable oil
  • 1 tablespoon crushed red pepper flakes
  • 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)
  • 1 tablespoon fresh lemon juice
Directions:
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