Recipe: caesar beef steak with chunky olive tapenade

Ingredients

• 1 pound 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

Directions

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.

Nutrition information per serving, using Skirt Steak (1/6 of recipe): 306 calories; 23 g fat (7 g saturated fat; 11 g monounsaturated fat); 5 mg cholesterol; 456 mg sodium; 2 g carbohydrate; 0.2 g fiber; 21 g protein; 3.7 mg niacin; 0.4 mg vitamin B6; 3.7 mcg vitamin B12; 2.4 mg iron; 16.2 mcg selenium; 4.9 mg zinc.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.

Nutrition information per serving, using Flank Steak (1/6 of recipe): 318 calories; 19 g fat (5 g saturated fat; 8 g monounsaturated fat); 56 mg cholesterol; 44 mg sodium; 2 g carbohydrate; 0.2 g fiber; 32 g protein; 9.1 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 2.1 mg iron; 36.4 mcg selenium; 5.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.