Steak with Reese Quartered Artichoke Hearts Tapenade
For the steak
- 1 ½-2 lb flank steak, skirt steak, or sirloin
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 can (14 0z) Reese Quartered Artichoke Hearts, drained and roughly chopped
- 2 tbsp olives, drained
- 1 small garlic clove, minced
- Zest of ½ lemon
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2-3 slices bacon, cooked until crisp and crumbled
- Extra parsley for garnish
Juicy, perfectly seared steak gets a bright and savory upgrade with a quick tapenade made from Reese Quartered Artichoke Hearts. Combined with capers, lemon, garlic, and fresh parsley, the tender artichokes create a flavorful topping that pairs beautifully with the rich steak for an easy yet impressive meal.
1. Make the Reese Artichoke Tapenade
Drain the Reese Quartered Artichoke Hearts and roughly chop them. In a medium bowl, combine the artichokes, olives, garlic, lemon zest, lemon juice, parsley, olive oil, and red pepper flakes.
Mix well and season with salt and pepper to taste. For a smoother spread, pulse everything a few times in a food processor, leaving some texture.
2. Cook the steak
Pat the steak dry and rub with olive oil, salt, pepper, and garlic powder.
Heat a cast-iron skillet or grill over medium-high heat.
Cook for:
4–5 minutes per side for medium-rare
5–6 minutes per side for medium
Remove from heat and let rest for 10 minutes.
3. Slice and serve
Slice the steak thinly against the grain and arrange on a platter. Spoon the Reese Artichoke Tapenade generously over the steak and top with crumbled bacon and extra parsley, if desired.
Serve with roasted Brussels sprouts, crispy potatoes, or a fresh green salad.
Tip: Reese Quartered Artichoke Hearts are already tender and packed in a mild brine, making them perfect for a quick tapenade with bright lemon and capers.