Name: Grilled Flatiron Steaks with Tomatoes and Tapenade
Yield: 4 to 6 Servings
Ingredients: 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); 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; 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

Image may contain Blade Weapon Knife Weaponry Food Steak Roast Animal Invertebrate Bee Insect and Honey Bee

This flatiron steak recipe gets its flavor from a kicky olive tapenade.

Recipe notes