Bistro Beef Tapenade




Bistro Beef Tapenade

Bistro Beef Tapenade
Total Recipe Time:  30 minutes
Makes 4 servings


2 beef Flat Iron Steaks (about 8 ounces each)4 large (1/2-inch thick) slices eggplant 2 tablespoons olive oil, divided1/2 teaspoon pepper1/4 cup olive tapenade2 tablespoons chopped fresh oregano4 large (1/4-inch thick) slices tomato 1 small zucchini, shredded Fresh oregano springs (optional)


  1. Brush eggplant with 1 tablespoon oil. Season eggplant and beef steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange eggplant around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes (gas grill times remain the same) or until tender.
  2. Meanwhile, combine tapenade, remaining 1 tablespoon oil and chopped oregano in small bowl; set aside.
  3. Carve steaks into thin slices. Season beef and eggplant with salt, as desired. Place eggplant slices on plates; layer evenly with beef, tomato and zucchini. Spoon tapenade mixture on top. Garnish with oregano sprigs, if desired.
Nutrition information per serving: 317 calories; 22 g fat (6 g saturated fat; 9 g monounsaturated fat); 71 mg cholesterol; 212 mg sodium; 7 g carbohydrate; 3.7 g fiber; 23 g protein; 4.0 mg niacin; 0.5 mg vitamin B6; 5.0 mcg vitamin B12; 3.2 mg iron; 32.4 mcg selenium; 8.0 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


This recipe has no reviews yet.

Rate this Recipe

Funded in part by The Beef Checkoff, © 2016 Cattlemens Beef Board. Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >