a new dish with an old cut

Whenever I have skirt or flank steak, we end up having fajitas. I love (love) fajitas, but last week I was over bell peppers. Red, yellow, orange - they all were kind of annoying me, and I yet I had a hankering to prepare skirt steak. Dilemna. What to do with this sometimes rather tough cut? A spin on a Food Network's fast weeknight recipe was the answer.

Skirt steak with olive & tomato tapenade on a bed of arugula served with Parmesan couscous

Marinade

1/2 small onion, diced

1 clove garlic

2 tablespoons Wochestershire
1/4 cup EVOO

Dash of Tabasco

1-2 tablespoons lemon juice

1 tablespoon dried rosemary

Marinate 1 pound of flank or skirt steak in the following mixture (up to eight hours) in the refrigerator. Remove about 20 minutes prior to grilling.

Tapenade

1/2 cup pitted kalamata olives
1/4 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1 lemon, halved
Kosher salt and freshly ground pepper
2 small-medium tomatoes, diced
1/4 cup roughly chopped fresh parsley
Preheat a grill to high.
Pulse the olives, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. 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. 

Grill steak for about 3 to 4 minutes per side for a lovely rare to medium rare. Allow to rest for a minutes and then slice against the grain.