Dulse Tapenade with Garlic Grilled Steak

Dusle Tapenade and SteakSeaweed and olives might sound like an odd pairing, but dulse tapenade will convince you otherwise. It’s a salty spread with rich umami flavor that can be modified to please your palate. Love the flavor of seaweed? Then go light on the olives. Not so fond of seaweed? Add a big handful of Kalamatas and you’ll barely taste the seaweed at all.

Either way, dulse tapenade is packed with vitamins and minerals, including vitamin E, iodine, magnesium, iron and copper. Not to mention all the other trace minerals your body is probably missing out on.

Olives are no slouches in the nutrient department, but sea vegetables are especially micronutrient-dense. Although seaweed is a staple in some cultures, it’s lacking in many others. If you’re not eating much seaweed, then dulse tapenade is a delicious way to work sea vegetables into your diet. It’s a super-healthy, super-flavorful and surprisingly versatile spread.

Still not convinced that sea vegetables and olives go together? Consider this: In a traditional tapenade recipe, anchovies are added, giving tapenade the same salty, umami flavor that seaweed brings. So why not use seaweed instead? Plus, the salty flavor of Kalamata olives isn’t too far off from the salty and fairly mild flavor of dulse.

In this recipe, the tapenade is used as a topping for garlic grilled steak. Dulse tapenade is also really delicious as a spread for Primal crackers or a sauce for Primal pizza and meatza. Use it as a filling for an Italian Turkey Loaf Burger. Or, just eat dulse tapenade with a spoon.

Servings: 4

Time in the Kitchen: 35 minutes



  • 4 very finely chopped garlic cloves, divided
  • 3 tablespoons olive oil, divided (45 ml)
  • 1 1/2 to 2 pounds flank steak (680 to 900 g)
  • One 1.4 ounce package dried whole leaf dulse (40 g)
  • 1/2 to 1 cup pitted kalamata olives (about 140 g)


Combine 3 of the garlic cloves with 1 tablespoon of the olive oil. Rub the garlic and olive oil all over the steak. Generously season the steak with salt and pepper. Set the steak aside for 20 minutes or so, letting the meat come up to room temperature.

Heat the grill to med-high. Cook the steak about 6 minutes per side with the lid down for medium-rare. Let rest 10 minutes. While the steak rests, make the tapenade.

Soak the dulse in water for 3 minutes until soft. Drain and then quickly rinse the dulse in fresh water. Squeeze out as much excess water as possible.

Soaked Dulse

Warm the remaining 2 tablespoons of olive oil over medium heat. Saute the remaining garlic and the dulse for 2 to 3 minutes.

Scrape into a food processor and add 1/2 of the olives.

Pulse a few times, scraping down sides as necessary, to blend. Taste the tapenade. If the seaweed flavor is too strong for you, add the remaining olives until pulse until desired texture is reached.

Thinly slice the flank steak. Serve with a topping of dulse tapenade.

Dusle Tapenade and Steak

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About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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16 thoughts on “Dulse Tapenade with Garlic Grilled Steak”

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  1. sounds like a perfect topper for my pastured overeasy eggs and bacon

    1. Anchovies and capers are key to a classic tapenade… I like some lemon juice in there as well. Not sure how the dulse would affect the flavor, but it’s an intriguing idea!

  2. I don’t care all that much for olives, but I’ll bet it would be good with sauteed mushrooms, onions and capers, with maybe a little diced tomato.

  3. Living on the coast I find it difficult to procure sea vegetables. Maybe my local coastline is not conducive to sea vegetables. Given the Fukushima problem, mentally I am hesitant to buy Japanese nori sheets due to my lack of knowledge.

    1. I read somewhere (maybe here?) That the seaweed varieties of japan were inherently anti-radioactive. Perhaps someone would fo us the favor of linking to something along those lines?
      As for the recipe, I bet lemon juice would go marvelously in it.

  4. Finally! Now I have something to make out of that package of dulce I bought while visiting Saint John in New Brunswick! I got it on impulse but it’s just been sitting there in my pantry. I’m just not that creative in the kitchen and couldn’t find any recipes mentioning it (I guess I should have googled “seaweed” – doh!)
    This dulce was harvested from the coast in the cold water of the Bay of Fundy, so I’d venture that it’s as free of radiation as you could get.

  5. I love, love, love just about any tapenade with hard boiled eggs. This would be perfect! Slice the HB eggs in half and spoon it on, baby——

  6. Traditional Welsh breakfast – Laverbread (don’t worry – no bread involved), Cockles, bacon & eggs.

  7. Does it work with any seaweed? I have seen wakame in my local health store. Also they had two other kinds but no dulce.

  8. WOW! I’ve been looking for dulse recipes ever since buying a ginourmous bag from Maine Seaweed. I made this last night to go with roast beef. I did have a olive fig tapenade I needed to use up (50:50 olive to figs) so substituted that. It was awesome! I think having the sweetness of the figs helped offset the saltiness of the olives and dulse. I smeared the leftover tapenede on a omelet this morning and equally good. This is a keeper.