Name: Grilled Flatiron Steaks with Tomatoes and Tapenade
Yield: Makes 4 to 6 servings
Ingredients: 1/3 cup (or more) olive oil; 1/4 cup vegetable oil; 1 cup pitted olives (such as Niçoise or Kalamata), chopped; 1 tablespoon minced capers; 1 garlic clove, minced; 1 anchovy fillet packed in oil, drained, minced (optional); 2 pounds flatiron, flank, hanger, or skirt steak; Kosher salt; Zest and juice of 1 orange; 1/4 cup thinly sliced shallots; 2 tablespoons chopped fresh oregano; 2 tablespoons minced garlic; 2 tablespoons smoked paprika; 2 tablespoons vegetable oil; 1 tablespoon crushed red pepper flakes; 4 large tomatoes (about 3 pounds), sliced 1/4" thick; 1 shallot, thinly sliced into rings; 1/4 cup (loosely packed) flat-leaf parsley leaves; 1 tablespoon olive oil plus more for drizzling; Flaky sea salt and freshly ground black pepper; 1 bunch watercress, tough stems removed (about 4 cups); 1 tablespoon fresh lemon juice; Ingredient info: Smoked paprika is sold at specialty foods stores and latienda.com.

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Grilled Flatiron Steaks with Tomatoes and TapenadePeden + Munk

An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.)

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