yield: Makes 4 to 6 servings
An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.)
Read more:
Grilled Flatiron Steaks with Tomatoes and Tapenade Recipe at Epicurious.com
No comments:
Post a Comment