| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | Serves 4 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 4 sprigs rosemary, leaves stripped
- 1 1/2 pounds boneless lamb steak or skirt steak
- Kosher salt and freshly ground black pepper
- 1/3 cup chopped fresh parsley
- 3/4 cup pitted green Spanish olives, coarsely chopped
- 3 lemons, halved
- 4 banana or Cubanelle peppers, halved lengthwise and seeded
- 2 bunches scallions
Instructions
- Preheat a grill to high. Combine the oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
- Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
- Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
- Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
Nutrition Facts
| Calories | 346 |
| Total Fat | 19 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 95 milligrams |
| Sodium | 313 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 4 grams |
| Protein | 31 grams |
Reviews
Want to try this.
I just cooked this recipe tonight (5-27-13 AMAZING! I used a yellow onion, grilled them on the grill in pieces then diced it up to put in the olive salsa. So tasty! I cooked it for my mom’s and they loved it! I used a flank steak, cooked it medium well, cut it into strips, squeezed the grilled lemon on top, so good!!! Define toy keeping this one in my back pocket!
I used a flank steak instead of skirt or lamb, and i also did green onions instead of scallions. The pepper called for was a little too warm for my little kids pallet, so i had to go with a little more mild pepper. But we really like this recipe. My 4 year old doesn’t like the olives, but she nummed down the meat and told us it was delicious! I really like that almost everything goes on the grill. I even grillified my green onions and they were tasty in the salsa.
Delicious. I made this on the 4th of July, all outside, and it was great. I thought the peppers where too hot to eat, but other people ate them. I chopped one up and added it to the salsa.