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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
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. minced fresh thyme
    • 2 Tbsp. minced fresh rosemary
    • 1 Tbsp. minced fresh tarragon
    • 2 x garlic cloves chopped
    • 2 tsp salt
    • 1 1/2 tsp freshly-grnd black pepper
    • 2 x flank steaks - (1 1/2 lbs ea)
    • 1 Tbsp. extra virgin olive oil
    • 2 c. halved cherry tomatoes
    • 1 c. minced fresh Italian parsley
    • 1/4 c. coarsely-minced pitted Kalamata olives (or possibly other brine-cured black olives)
    • 1/4 c. coarsely-minced pitted brine-cured green olives
    • 1/4 c. minced fresh basil
    • 1/4 c. extra-virgin extra virgin olive oil
    • 2 Tbsp. Sherry wine vinegar Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. For Steak: Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with extra virgin olive oil. Rub with herb mix. Cover with plastic wrap and chill at least 1 hour and up to 8 hrs.
    2. For Tomatoes: Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hrs ahead. Let stand at room temperature.)
    3. Prepare barbecue (medium-high heat). Grill steaks till cooked to desired doneness, about 4 min per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 min.
    4. Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
    5. This recipe yields 6 servings.
    6. What to drink: A red wine with ripe fruit (such as Cotes du Rhone) or possibly a pale ale.
    7. Comments: Marinate the steaks one to eight hrs before grilling.

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