Grilled Flatiron Steaks with Tomatoes and Tapenade

Ingredients

• 1 fillet anchovy packed in oil, drained, minced
• 1 tablespoon capers minced
• 0.3 cup flat parsley loosely packed ()
• 2 tablespoons garlic minced
• 1  garlic clove minced
• 1  orange juice 
• 6 servings kosher salt 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil plus more for drizzling
• 1 cup olives pitted chopped (such as Niçoise or Kalamata)
• 2 tablespoons oregano fresh chopped
• 1 tablespoon pepper red crushed
• 6 servings pepper black freshly ground
• 1  shallots thinly sliced into rings
• 0.3 cup shallots thinly sliced
• 2 pounds skirt steak 
• 2 tablespoons paprika smoked
• 3 pounds tomatoes thick sliced
• 2 tablespoons vegetable oil 
• 4 cups watercress 

Equipment

• bowl
• blender
• grill

Directions

1. Stir 1/3 cup olive oil, next4 ingredients, and anchovy, if using, in asmall bowl.
2. Add more olive oil for a thinnertapenade, if desired. (For a smoothersauce, purée tapenade in a food processoror blender.) Set aside.
3. Place steak in a large baking dishand season generously with salt. Stir orangezest and juice and remaining 6 ingredientsin a small bowl to combine.
4. Spread mixtureevenly over both sides of steak and letmarinate at room temperature for 1 hour.
5. Build a medium-hot fire in a charcoal grill,or heat a gas grill to high. Grill steak, turningonce, until nicely charred, about 5 minuteson each side for medium-rare.
6. Transfer to acarving board and let rest for 5-10 minutes.
7. Arrange tomatoes on a servingplatter. Scatter shallot and parsley over;drizzle with oil and season with salt andpepper. In a medium bowl, toss watercresswith 1 tablespoon each oil and lemon juice.Season watercress to taste with salt.
8. Mound watercress on platter. Slice steakagainst the grain; transfer to platter withtomatoes and watercress. Spoon tapenadeon steak and serve alongside.