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Herb-Crusted Flank Steak With Cherry Tomatoes And Olives

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Steak

  2. 2 tablespoons 30ml Chopped fresh thyme

  3. 2 tablespoons 30ml Chopped fresh rosemary

  4. 1 tablespoon 15ml Chopped fresh tarragon

  5. 2 Garlic cloves - minced

  6. 2 teaspoons 10ml Salt

  7. 1 1/2 teaspoons 7 1/2ml Freshly-ground black pepper

  8. 2 Flank steaks - (1 1/2 lbs ea)

  9. 1 tablespoon 15ml Olive oil

  10. Tomatoes

  11. 2 cups 125g / 4.4oz Halved cherry tomatoes

  12. 1 cup 146g / 5.1oz Chopped fresh Italian parsley

  13. 1/4 cup 36g / 1 1/3oz Coarsely-chopped pitted Kalamata olives

  14. (or other brine-cured black olives)

  15. 1/4 cup 36g / 1 1/3oz Coarsely-chopped pitted brine-cured

  16. Green olives

  17. 1/4 cup 36g / 1 1/3oz Chopped fresh basil

  18. 1/4 cup 59ml Extra-virgin olive oil

  19. 2 tablespoons 30ml Sherry wine vinegar

  20. Salt - to taste

  21. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.)

  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.

  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.

  5. This recipe yields 6 servings.

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

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