Herb-Crusted Flank Steak With Cherry Tomatoes And Olives

Recipe Ingredients

		Steak
2 tablespoons	30ml	Chopped fresh thyme
2 tablespoons	30ml	Chopped fresh rosemary
1 tablespoon	15ml	Chopped fresh tarragon
2		Garlic cloves - minced
2 teaspoons	10ml	Salt
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
2		Flank steaks - (1 1/2 lbs ea)
1 tablespoon	15ml	Olive oil
		Tomatoes
2 cups	125g / 4.4oz	Halved cherry tomatoes
1 cup	146g / 5.1oz	Chopped fresh Italian parsley
1/4 cup	36g / 1.3oz	Coarsely-chopped pitted Kalamata olives
		= (or other brine-cured black olives)
1/4 cup	36g / 1.3oz	Coarsely-chopped pitted brine-cured
		Green olives
1/4 cup	36g / 1.3oz	Chopped fresh basil
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Sherry wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For 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.

For Tomatoes: Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

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.

Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

This recipe yields 6 servings.

What to drink: A red wine with ripe fruit (such as Cntes du Rhnne) or a pale ale.

Source:
Bon Appetit, June 2002

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