Originally posted by Pat-NoCal
Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.
Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon (didn't have, used fresh oregano instead)
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1-1/2 lb. flank steaks (Pat's note: I used a 2 lb. flank steak)
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
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. (Pat's note: I added the olive oil to the herb mixture, combined and spread over both sides of the steak). Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours (Pat's note: I marinated 1-1/2 hours because that's all the time I had).
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.
Makes 6 servings.
Source: 6/02, Bon Appétit
Pat’s notes: This was delicious, both the steak and the tomato-olive salsa. A definite keeper. Leftovers were nice for lunch the next day.
Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.
Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon (didn't have, used fresh oregano instead)
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1-1/2 lb. flank steaks (Pat's note: I used a 2 lb. flank steak)
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
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. (Pat's note: I added the olive oil to the herb mixture, combined and spread over both sides of the steak). Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours (Pat's note: I marinated 1-1/2 hours because that's all the time I had).
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.
Makes 6 servings.
Source: 6/02, Bon Appétit
Pat’s notes: This was delicious, both the steak and the tomato-olive salsa. A definite keeper. Leftovers were nice for lunch the next day.