Caesar Beef Steak with Chunky Olive Tapenade
Love Caesar Salad? Try this Skirt Steak recipe for a homespun take on these classic flavors.
-
40
min -
6
SERVINGS -
310
Cal -
21 g
Protein
Ingredients:
- 1 beef Skirt Steak (1 to 1-1/2 pounds)
- 2/3 cup chopped Kalamata and/or green pimento-stuffed olives
- 1/2 cup prepared non-creamy Caesar dressing, divided
- 2 teaspoons freshly grated lemon peel
- 1 teaspoon minced garlic
Cooking:
-
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, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
-
Carve steak across the grain into thin slices. Serve with olive mixture.
Nutrition:
306 CALORIES
0 % *
7g SAT FAT
0 % DV **
21g PROTEIN
0 % DV
2.4 mg IRON
0 % DV
4.9 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 306 Calories; 207 Calories from fat; 23g Total Fat (7 g Saturated Fat; 11 g Monounsaturated Fat;) 5 mg Cholesterol; 456 mg Sodium; 2 g Total Carbohydrate; 0.2 g Dietary Fiber; 21 g Protein; 2.4 mg Iron; 3.7 mg NE Niacin; 0.4 mg Vitamin B6; 3.7 mcg Vitamin B12; 4.9 mg Zinc; 16.2 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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