Herb-Crusted Flank Steak With Cherry Tomatoes And Olives

By á-170456

Ingredients

• STEAK:
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh tarragon
• 2 garlic cloves minced
• 2 teaspoons salt
• 1 1/2 teaspoons freshly-ground black pepper
• 2 flank steaks - (1 1/2 lbs ea)
• 1 tablespoon olive oil
• TOMATOES:
• 2 cups halved cherry tomatoes
• 1 cup chopped fresh Italian parsley
• 1/4 cup coarsely-chopped pitted Kalamata olives (or other brine-cured black olives)
• 1/4 cup coarsely-chopped pitted brine-cured
• green olives
• 1/4 cup chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Sherry wine vinegar
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

For Steak: Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

For Tomatoes: Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.

Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

This recipe yields 6 servings.

What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.