Herb Crusted Flank Steak With Cherry Tomatoes And Olives Recipe

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Servings: 6


Cost per serving $0.82 view details
  • 2 Tbsp. minced fresh thyme
  • 2 Tbsp. minced fresh rosemary
  • 1 Tbsp. minced fresh tarragon
  • 2 x garlic cloves chopped
  • 2 tsp salt
  • 1 1/2 tsp freshly-grnd black pepper
  • 2 x flank steaks - (1 1/2 lbs ea)
  • 1 Tbsp. extra virgin olive oil
  • 2 c. halved cherry tomatoes
  • 1 c. minced fresh Italian parsley
  • 1/4 c. coarsely-minced pitted Kalamata olives (or possibly other brine-cured black olives)
  • 1/4 c. coarsely-minced pitted brine-cured green olives
  • 1/4 c. minced fresh basil
  • 1/4 c. extra-virgin extra virgin olive oil
  • 2 Tbsp. Sherry wine vinegar Salt to taste Freshly-grnd black pepper to taste


  1. For Steak: Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with extra virgin olive oil. Rub with herb mix. Cover with plastic wrap and chill at least 1 hour and up to 8 hrs.
  2. For Tomatoes: Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hrs ahead. Let stand at room temperature.)
  3. Prepare barbecue (medium-high heat). Grill steaks till cooked to desired doneness, about 4 min per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 min.
  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 Cotes du Rhone) or possibly a pale ale.
  7. Comments: Marinate the steaks one to eight hrs before grilling.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 71g
Recipe makes 6 servings
Calories 118  
Calories from Fat 103 87%
Total Fat 11.62g 15%
Saturated Fat 1.67g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 784mg 33%
Potassium 188mg 5%
Total Carbs 3.67g 1%
Dietary Fiber 1.5g 5%
Sugars 1.28g 1%
Protein 0.91g 1%
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