Grilled Calamari Steaks

Ingredients

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Olives

  Pickled, canned or bottled, green

  ¼ cup or 34g

• Grape tomatoes

  Red, ripe, raw, year round average

  ⅓ cup, chopped or sliced or 60g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  1 ½ tsp or 2g

• Lemon zest

  1 ½ tsp or 3g

• Lemon juice

  Raw

  1 ½ tsp or 8g

• Garlic

  Raw

  1 tsp or 3g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Calamari

  BD's Mongolian Grill

  12 oz or 340g

• Lemon juice

  Raw

  4 ½ tsp or 23g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Parsley

  Raw

  1 ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

Directions

1. Preheat the grill to medium-high heat.
2. TO MAKE THE TOPPING In a small bowl, stir together the olives, tomatoes, capers, parsley, lemon zest and juice, garlic, and pepper.
3. TO MAKE THE CALAMARI STEAKS 1 In a medium bowl, cover the calamari steaks with the lemon juice, olive oil, and parsley. Season with salt and pepper, and toss to combine.
4. 2 Place the steaks directly over the heat on the grill. Grill the steaks for about 2 minutes on each side, until opaque. Do not overcook, or the calamari will be tough.
5. 3 Top each calamari steak with half of the olive topping and a squeeze of lemon juice from the wedges, and serve.

Similar Foods

• Grilled Tuna Steak
• Curry Chili Rubbed Grilled Steak
• Grilled Marinated Sirloin Flap Steaks
• Grilled Steak with Pepper Relish
• Grilled Flank Steak with Chimichurri
• Grilled-Steak Salad with Worcestershire Vinaigrette