Caesar Beef Steak with Chunky Olive Tapenade

Love Caesar Salad? Try this Skirt Steak recipe for a homespun take on these classic flavors.

  • 40
  • 6
  • 310
  • 21 g

Ingredients & Cooking


  • 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


  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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Inside Skirt Short Plate Primal

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.
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