Grilled Skirt Steak with Oven Dried Tomatoes and Olive Tapenade • St. Francis Winery & Vineyards
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Cooking tools:
- Grill
- Oven
- Rack
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Tongs
- Spoon
- Serving platter
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
- black pepper
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