I have been making this since it was first issued in '02. I like it warm or cold but use only stuffed manzanilla olives. It is my favourite so far, for flank steak. I remember taking it to a picnic on the grass, where it worked well
Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
And since Epi is so uncooperative now, I printed it:
HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES
STEAK
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1tablespoon 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
TOMATOES
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
Preparation
FOR STEAK
Step 1
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
Step 2
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Step 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.
Step 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.