Skirt Steak with Olive Tapenade | America's Heartland

Ingredients

• 1 ½ sticks cold butter, cubed
• 1 lb skirt steak
• 1 finely diced shallot
• juice and zest from 1 lemon
• ¾ cup finely chopped Castelvetrano olives
• ½ cup finely chopped kalamata olives
• ½ bunch parsley, finely chopped
• 2 anchovy filets, chopped (packed in oil)
• ½ cup chopped hazelnuts
• Olive oil
• Salt
• Pepper
• Neutral oil (e.g., canola or vegetable oil)