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ALL RECIPES

Grilled Skirt Steak with Oven Dried Tomatoes and Olive Tapenade

  • Pair with Petite Sirah
Primary Ingredients

8 Roma tomatoes

1 cup pitted Kalamata olives

2 tablespoons Italian parsley, chopped

2 cloves of garlic, minced

4 tablespoons olive oil

1 skirt steak about 142 pounds, cut into 8–10 inch strips

Salt and black pepper to taste

Primary Technique
  1. Preheat oven to 175°F. Core tomatoes, cut into quarters, and remove the seeds.
  2. Toss tomatoes with 1 tablespoon of olive oil, garlic, salt and black pepper. Place the tomatoes on a rack over a sheet pan and place in the oven for 2-3 hours or until they are dry and slightly black around the edges.
  3. Remove from the oven and cool. Rough chop the olives and dried tomatoes and toss with two tablespoons of olive oil and the chopped parsley. Reserve.
  4. Season the skirt steaks with salt and black pepper; rub the remaining olive oil on the steaks. Place the steaks on a preheated grill on high heat.
  5. Grill for 3-4 minutes per side for medium rare or until desired doneness. Remove steaks to a cutting board and rest for 5 minutes. Slice the steaks thinly across the grain and serve with tapenade.
Chopped steak
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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