Grilled steak with tapenade

Ingredients:

• 1 kg flank steak
• 0.5 cups pitted olives
• 1 medium shallot
• 1 clove of garlic
• 1 sprig of rosemary, leaves picked
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil
• 1 lemon, cut in half
• 2 cups grape tomatoes, quartered
• 1/4 cup coarsely chopped parsley

Preparation:

1. Preheat a grill or grill pan over high heat. Pulse the olives, shallots, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil, and the juice of half a lemon in a food processor; season with salt and pepper to taste.
2. Prick the steak all over with a fork and season with salt and black pepper. Rub the meat with 1 heaping tablespoon of the olive oil mixture and set the meat aside for about 10 minutes. Meanwhile, in a small bowl, combine the remaining olive oil mixture with the tomatoes, parsley, the remaining 2 tablespoons of olive oil, and the juice of the remaining half lemon.
3. Grill the steak until browned on one side, about 7 minutes. Flip and grill for about 7 more minutes for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes. Cut in half; set one half aside for steak sandwiches.
4. Thinly slice the remaining steak across the grain and serve with olive-tomato tapenade.