Grilled Steak With Tapenade

• 1/2 cup pitted kalamata olives
• 1 medium shallot
• 1 clove garlic
• 1 sprig rosemary, leaves stripped
• 1/4 teaspoon red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1 lemon, halved
• Kosher salt and freshly ground pepper
• 2 pounds flank steak
• 1 pint grape tomatoes, quartered
• 1/4 cup roughly chopped fresh parsley

1. Preheat a grill or grill pan to high.
2. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
3. Pierce the steak all over with a fork and season with salt and pepper.
4. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes.
5. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
6. Grill the steak until browned on one side, about 7 minutes.
7. Flip and cook about 7 more minutes for medium rare.
8. Transfer the steak to a cutting board and let rest 5 minutes.
9. Cut in half; reserve one half for steak sandwiches (at right).
10. Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
11. Photograph by Antonis Achilleos

olives, shallot, clove garlic, rosemary, red pepper, extravirgin olive oil, lemon, kosher salt, flank steak, grape tomatoes, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-with-tapenade-recipe.html (may not work)