Grilled Sirloin with Olive Tapenade
-
- Prep time
- 10 min
-
- Cook time
- 20 min
-
- Servings
- 4 Servings
-
- Serving size
-
3 oz beef and heaping 1 tbsp tapenade
Ingredients
- nonstick cooking spray
- 1
- 1
- boneless top sirloin steak
- 1 1/2 lbs
- 680 g
- garlic (minced, divided use)
- 5 clove
- 5 clove
- dried thyme (divided use)
- 2 tsp
- 2 tsp
- black pepper
- 1/2 tsp
- 1/2 tsp
- salt
- 1/8 tsp
- 1/8 tsp
- chopped kalamata olives
- 1/4 cup
- 1/4 cup
- chopped pimiento-stuffed green olives
- 3 tbsp
- 3 tbsp
- Dijon mustard
- 1 tbsp
- 1 tbsp
- capers (drained and chopped)
- 1 tbsp
- 1 tbsp
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Directions
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Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
-
Lightly spray the beef with cooking spray.
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In a small bowl, stir together the minced garlic (reserve about 1/2 tsp for the tapenade), 1 1/2 tsp thyme, pepper, and salt. Sprinkle over the beef. Using your fingertips, gently press the mixture so it adheres to the beef.
-
Grill the beef, covered, for 10 minutes on each side for medium rare, or until the desired doneness. Transfer to a cutting board. Lightly cover with aluminum foil. Let stand for 5 minutes. Thinly slice the beef diagonally across the grain.
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Meanwhile, in a separate small bowl, stir together the olives, mustard, capers, remaining 1/2 tsp thyme, and remaining minced garlic.