2 petit sirloin steaks
1 medium shallot
2 cloves garlic
1/2 sprig rosemary
1/4 teaspoon red chili flakes
1/4 cup olive oil
1 lemon, halved
1 pint grape tomatoes, quartered
1/4 cup fresh Italian parsley, roughly chopped
Salt and Pepper
2. Pierce the steaks all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes.
3. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
4. Grill the steaks until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare.
5. Transfer the steak to a cutting board and let rest 5 minutes. Thinly slice the steaks against the grain and top with the olive-tomato tapenade.
Per serving: Calories 361; Fat 26 g (Saturated 6 g); Cholesterol 43 mg; Sodium 283 mg; Carbohydrate 7 g; Fiber 1 g; Protein 25 g