Name: Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
Yield: 6 Servings
Ingredients: 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; 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

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