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Caesar Steak with Chunky Olive Tapenade Caesar Steak with Chunky Olive Tapenade


1 skirt steak or flank steak (1 ½ to 2 pounds)
2/3 cup chopped Kalamata and/or green pimento-stuffed olives
½ cup prepared non-creamy Caesar dressing, divided
2 teaspoons lemon peel, freshly grated
1 teaspoon minced garlic


1. Combine olives, 1 tablespoon dressing, lemon peel and garlic in small bowl, and season with pepper, as desired. Cover, and refrigerate until ready to use. 2. Place steak and remaining dressing in resealable plastic bag, and turn steak to coat. Close bag securely, and marinate in refrigerator 6 to 24 hours, turning occasionally. 3. Remove steak from marinade, and discard marinade. Place steak on grid over medium, ash-covered coals. Grill skirt steak, uncovered, 10 to 13 minutes (flank steak 17 to 21 minutes) for medium-rare to medium doneness, turning once. 4. Carve steak across the grain into thin slices. Serve with olive mixture.