This is a print preview of "Herb Crusted Flank Steak With Cherry Tomatoes And Olives" recipe.

Herb Crusted Flank Steak With Cherry Tomatoes And Olives Recipe
by Global Cookbook

Herb Crusted Flank Steak With Cherry Tomatoes And Olives
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  Servings: 6

Ingredients

  • 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

Directions

  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.