Skirt Steak with Olive Tapenade
Generously season the skirt steak with salt and let it sit for 15 minutes. In a small bowl, combine the finely diced shallot, lemon juice and zest, both types
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Skillet
- Stove
- Paper towel
- Pastry brush
- Spoon
- Plate
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)
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