Generously season the skirt steak with salt and let it sit for 15 minutes.
In a small bowl, combine the finely diced shallot, lemon juice and zest, both types of chopped olives, finely chopped parsley, hazelnuts, and chopped anchovy filets.
Lightly season with salt and pepper.
Add about a tablespoon of olive oil and mix thoroughly. Set aside.
Heat a large pan over high heat.
Dab the seasoned steak with a paper towel to remove excess moisture.
Brush the steak with neutral oil.
Place the steak in the hot pan and cook for about 3-4 minutes on each side for medium-rare, or adjust cooking time to your desired doneness.
Transfer the cooked steak to a plate and let it rest for 10 minutes.
Slice the rested steak against the grain into thin slices.
Top each serving of sliced steak with the prepared olive tapenade.
Serve and enjoy your skirt steak with olive tapenade!
0 servings
Ingredients
Directions
Generously season the skirt steak with salt and let it sit for 15 minutes.
In a small bowl, combine the finely diced shallot, lemon juice and zest, both types of chopped olives, finely chopped parsley, hazelnuts, and chopped anchovy filets.
Lightly season with salt and pepper.
Add about a tablespoon of olive oil and mix thoroughly. Set aside.
Heat a large pan over high heat.
Dab the seasoned steak with a paper towel to remove excess moisture.
Brush the steak with neutral oil.
Place the steak in the hot pan and cook for about 3-4 minutes on each side for medium-rare, or adjust cooking time to your desired doneness.
Transfer the cooked steak to a plate and let it rest for 10 minutes.
Slice the rested steak against the grain into thin slices.
Top each serving of sliced steak with the prepared olive tapenade.
Serve and enjoy your skirt steak with olive tapenade!