Herb-Crusted Flank Steak with Tomatoes a
Source of Recipe
bleatlenest
List of 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
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
Recipe
Mix first 6 steak 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. Mix all tomato ingredients in large bowl. Season tomatoes to taste with salt and pepper. Prepare barbecue on 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" thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
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