Recipe information
Yield
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
Need to make a substitution?
Preparation
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.
FOR TOMATOES
Step 2
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
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.