Herb-Crusted Steak with Olives and Cherry Tomatoes

Ingredients:

Serves 6.

For the Steak:

• 2 tablespoons chopped fresh thyme

• 2 tablespoons chopped fresh rosemary

• 1 tablespoon chopped fresh tarragon

• 2 garlic cloves, minced

• 2 teaspoons salt

• 1 and 1/2 teaspoons ground black pepper

• Two 1 and 1/2-pound flank steaks

• 1 tablespoon extra virgin olive oil

For the 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:

1. Prepare the Steak:

2. Mix first 6 ingredients in small bowl.

3. Place steaks in large glass baking dish.

4. Brush steaks with olive oil.

5. Rub with herb mixture.

6. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

 

Prepare the Tomatoes:

• Mix all ingredients in large bowl.

• Season tomatoes to taste with salt and pepper.

Prepare barbecue (medium-high heat).

1. Grill steaks until cooked to desired taste (about 4 minutes per side for medium).

2. Transfer steaks to cutting board.

3. Cover with foil.

4. Let stand 5 minutes.

5. Cut steaks across grain into 1/2-inch-thick slices.

6. Arrange steak slices on large platter.

7. Spoon tomatoes with juices over steaks and serve.