HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES

www.epicurious.com
4.0 (1 rating)

Ingredients

  • 2 Tbsp chopped fresh thyme
  • 2 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh tarragon
  • 2 cloves garlic
  • 2 tsp salt
  • 1 1/2 tsp ground black pepper
  • 1 Tbsp olive oil
  • 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
  • 2 Tbsp Sherry wine vinegar

Instructions

1

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

Starting with the 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.)

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.

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.

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1 Ratings
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Jun 2006 Added