Caesar Beef Steak with Chunky Olive Tapenade

Ingredients:

• 1 beef Skirt Steak (1 to 1-1/2 pounds)
• 2/3 cup chopped Kalamata and/or green pimento-stuffed olives
• 1/2 cup prepared non-creamy Caesar dressing, divided
• 2 teaspoons freshly grated lemon peel
• 1 teaspoon minced garlic

Cooking:

1. Combine olives, 1 tablespoon dressing, lemon peel and garlic in small bowl; season with pepper, as desired. Cover and refrigerate until ready to use.
2. Place beef steak and remaining dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12  minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Carve steak across the grain into thin slices. Serve with olive mixture.