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Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

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Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

Phase 3 | Serves 4

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 ground black pepper
  • 1 pound flank steaks
  • 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

Directions

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:

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

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