RISE & SHINE KAUT43 OKC
Hot summer nights reminds me of hot nights in Tuscany. Okay, okay, I have never been to Tuscany, and not a fan of hot summer nights. Unless… there’s food (and wine) involved.
So this recipe post is mainly about TAPENADE, and then I went and paired it with a grilled flank steak. Why? Because we’re Okies, and we love our beef… and I had a flank steak just staring at me ready to be grilled.
Classically Tapenade is this wonderfully flavorful and rich dish from the Provençal region of France. Yes, I know I have been doing a lot of Provençal-inspired recipes lately, but blame it on my summer garden… and all the wonderful flavors of Provence. Classically, Tapenade is an olive based hors d’œuvre dish with finely chopped capers and olive oil. Sometimes stuffed in chicken dishes, it is typically a glorious spread used with bread and croutons.
With all that said, and taking my own personal twist on tapenade, I’ve come up with my own version… and am serving it with grilled flank steak. Enjoy!
For The Flank Steak
2 - 2 1/2 pound Flank Steak
Fresh Lemon Juice
Extra Virgin Olive Oil
Remove your flank steak from any packaging, and give it a good rinse. Pat dry with a towel and lay out onto a large sturdy surface. Remove any excess “silver skin” or grizzly bits that aren’t good eats. Grab your trusty meat mallet/tenderizer and begin to pound out the flank steak to one evenly thick piece of meat. Rub both sides of the flank steak with Persian Rub. With a large lemon cut in half, squeeze out the juice, covering both sides of the steak. Finally drizzle a few "glugs" of olive oil all over, and let the steak rest, warm to room temp, and marinate, in all these wonderful bright flavors, for at least one hour or more. Grill on your outdoor grill ( I prefer charcoal or wood, but you do you) as you would any steak, to your desired doneness. Let the steak rest before slicing.
For The Eggplant & Tomato Tapenade makes approximately 2 cups
1 medium to large eggplant, cut in half
1- 1 1/2 pounds vine ripe tomatoes (I used a mix of heirloom tomatoes)
3 large fresh garlic cloves
2-3 anchovy filets (optional… but I highly recommend)
2 teaspoons In the Kitchen With Scotty “Cook’s Line Seasoning” or kosher salt and black pepper to taste
2 heavy tablespoons tomato paste
1/2 cup rough chopped Kalamata Olives
1/4 cup nonpareil capers (small capers), chopped
5 large sweet basil leaves, hand torn
1 tablespoon fresh oregano
2 tablespoon fresh lemon juice
3 teaspoon fresh lemon zest, microplaned
- Preheat your oven to 425 degrees on the roast setting. Coat the halved eggplant on all sides with olive oil. If you have larger tomatoes cut them in half, leaving the smaller one's whole. Coat those in olive oil as well.
- Lay the eggplants and tomatoes out onto a large sheet pan; The Eggplant and any cut tomatoes skin side up. Add the anchovies on top and scatter the fresh garlic cloves around. Place the pan in the oven and roast until caramelized and blistered, approximately 15-18 minutes. remove from the oven and cool.
- After cool enough to handle, peel off the roasted skin of the eggplant, and add to a food processor. Add in all of the roasted tomatoes, the garlic, and anchovies, along with any pan juices. Give the processor 2 pulses.
- Next, remove the processor lid and add the tomato paste, lemon juice, 2 teaspoons of lemon zest, Cook’s Line Seasoning, fresh basil, and oregano. Give the processor an additional 2-3 pulses to combine. We want the ingredients broken down and semi-smooth… not a “salsa” or “dip”, but a thick, semi-chunky blend.
- Pour the contents into a large mixing bowl. Begin folding in the chopped kalamata olives, last teaspoon of lemon zest, and the capers. Mix until well combined. Cover and chill.
- When ready to serve either on its own or your choice of grilled meat or fish, remove from the refrigerator. Taste for any additional seasoning. Serve as a condiment, or as a hor's d’œuvres at your next cocktail party. Enjoy!