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Steak with Fig Tapenade

Impress at your next dinner party with this rib eye steak recipe. Olive oil, cayenne pepper, and soy sauce combine for a delicious steak marinade that perfectly pairs with grilled steak. Serve with a fig and olive tapenade for a meal that won't be forgotten.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Steak with Fig Tapenade

Directions

  1. In a medium bowl whisk together the olive oil, malt vinegar, lemon juice, soy sauce, and cayenne pepper. Pour half of this mixture into a shallow baking dish. Season steaks with salt and pepper.; add to the baking dish, turning to coat the steaks; set aside.
  2. Meanwhile, for fig tapenade, to the medium bowl add figs, shallots, olives, and basil. Stir to combine; set aside.
  3. For a gas or charcoal grill, grill steaks on the rack of a covered grill directly over medium heat to desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145 degrees ) or 10 to 15 minutes for medium (160 degrees F). Serve steaks with fig tapenade.

From the Test Kitchen

*

It's best to use unripe figs for this recipe, save the ripe figs for desserts. After slicing the figs, you never want to refrigerate or they will loose their structure.

Nutrition Facts (Steak with Fig Tapenade)

  • Per serving:
  • 665 kcal cal.,
  • 31 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 221 mg chol.,
  • 648 mg sodium,
  • 22 g carb.,
  • 4 g fiber,
  • 13 g sugar,
  • 78 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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