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:

Prepare the Steak:

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.

 

Prepare the Tomatoes:

Mix all ingredients in large bowl.

Season tomatoes to taste with salt and pepper.

Prepare barbecue (medium-high heat).

Grill steaks until cooked to desired taste (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-inch-thick slices.

Arrange steak slices on large platter.

Spoon tomatoes with juices over steaks and serve.