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. Bon Appetit - June, 2012: http://www.bonappetit.com/recipe/grilled-flatiron-steaks-with-tomatoes-and-tapenade
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5–10 minutes.
Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 Tbsp. each oil and lemon juice. Season watercress to taste with salt.
Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 261 (57%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 61.4mg||19 %|
|Sodium 371.2mg||13 %|
|Potassium 1051.9mg||28 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 9.2g|
|Protein 37.7g||54 %|
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Calories per serving: 459
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