Herb-Crusted Flank Steak With Cherry Tomatoes And Olives

For 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 ground black pepper
2 1 1/2-pound flank steaks
1 tablespoon olive oil

For 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

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.
Makes 6 servings.

Source: Bon Appetit

Sandy U.

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