Bistro Beef Tapenade

Grilled Flat Iron Steak and eggplant are layered with zucchini and tomato and topped with a jazzed up olive tapenade.

  • 30
  • 4
  • 317
  • 23 g

Ingredients & Cooking


  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 4 large (1/2-inch thick) slices eggplant
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon pepper
  • 1/4 cup olive tapenade
  • 2 tablespoons chopped fresh oregano
  • 4 large (1/4-inch thick) slices tomato
  • 1 small zucchini, shredded
  • Fresh oregano springs (optional)


  1. Brush eggplant with 1 tablespoon oil. Season eggplant and beef steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange eggplant around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes (gas grill times remain the same) or until tender.

  2. Meanwhile, combine tapenade, remaining 1 tablespoon oil and chopped oregano in small bowl; set aside.

  3. Carve steaks into thin slices. Season beef and eggplant with salt, as desired. Place eggplant slices on plates; layer evenly with beef, tomato and zucchini. Spoon tapenade mixture on top. Garnish with oregano sprigs, if desired.

Nutrition Information

Butcher Counter

Bistro Beef TapenadeFlat Iron Steak Chuck Primal

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.

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