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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

Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.

Recipe information

  • Yield

    Makes 6 servings

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
2 1 1/2-pound flank steaks
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

Preparation

  1. For steak:

    Step 1

    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.

  2. For tomatoes:

    Step 2

    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.)

  3. Step 3

    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.

    Step 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.

TagsSteakBeefMeatThymeHerbs & SpicesRosemaryTarragonCherry TomatoTomatoVegetableMainDinnerLunchDairy FreeGluten FreeNut FreeKetoGrillingBon Appétit
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