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Bistro Beef Tapenade

Grilled Flat Iron Steaks and eggplant are layered with zucchini and tomato and topped with a jazzed up olive tapenade.

Cook Mode

Ingredients:

  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 4 large (1/2-inch thick) slices eggplant
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon pepper
  • 1/4 cup olive tapenade
  • 2 tablespoons chopped fresh oregano
  • 4 large (1/4-inch thick) slices tomato
  • 1 small zucchini, shredded
  • Fresh oregano springs (optional)

Cooking:

  1. Brush eggplant with 1 tablespoon oil. Season eggplant and beef Flat Iron Steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange eggplant around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes (gas grill times remain the same) or until tender.
  2. Meanwhile, combine tapenade, remaining 1 tablespoon oil and chopped oregano in small bowl; set aside.
  3. Carve steaks into thin slices. Season beef and eggplant with salt, as desired. Place eggplant slices on plates; layer evenly with beef, tomato and zucchini. Spoon tapenade mixture on top. Garnish with oregano sprigs, if desired.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!