Dave Matthews’ Flank Steak With Olive Tapenade
Serves: 6 to 8

6 cloves garlic, minced
⅓ cup soy sauce
⅓ cup plus ½ cup extra-virgin olive oil, divided
⅓ cup Worcestershire sauce
Freshly ground black pepper
1 (2- to 2 ½-lb.) flank steak
¾ cup pitted and chopped kalamata olives
1½ cups loosely packed chopped fresh herb mix (basil, oregano, parsley, cilantro)
3 scallions, sliced
¼ cup diced white onion
2 tbsp. red wine vinegar
2 tbsp. lemon juice
Kosher salt

1. To make the marinade, whisk together garlic, soy sauce, 1⁄3 cup olive oil, Worcestershire and 1 tsp. pepper in a large bowl or container. Add steak, cover, then refrigerate for 1 to 4 hours, turning meat once.

2. While the meat marinates, make the tapenade. Mix olives, herbs, scallions, onions, vinegar, lemon juice, ½ cup olive oil and salt and pepper to taste. Chill for 20 minutes.

3. Preheat a grill or grill pan over medium-high heat.Remove steak from the marinade and wipe off excess with a paper towel. Cook the steak, with grill lid closed, for 4 to 6 minutes per side until meat is nicely charred and cooked to medium rare.

4. Remove from heat and let meat rest for 5 to 10 minutes. Slice the steak across the grain, diagonally, in 1½-in. slices. Serve with tapenade.

Prep time: 25 minutes, plus marinating time
Cook time: 10 minutes