Ingredients
Tapenade
- 1/3 cup (or more) olive oil
- 1/4 cup vegetable oil
- 1 cup pitted olives (such as Niçoise or Kalamata), chopped
- 1 tablespoon minced capers
- 1 garlic clove, minced
- 1 anchovy fillet packed in oil, drained, minced (optional)
Steak
- 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
Tomatoes
- 4 large tomatoes (about 3 pounds), sliced 1/4-inch 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
Description
The Spice From The Meat Pairs With The Pungency Of The Tapenade To Play Deliciously Against The Tomatoes And Watercress.
Bon Appetit Magazine
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