Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
American Beef Garlic Olive Tomato Fourth of July Low Carb Vinegar Rosemary Steak Summer Grill/Barbecue Tarragon Thyme Bon Appétit
  • 1 tablespoon olive oil
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh tarragon
  • 2 cups halved cherry tomatoes
  • 2 garlic cloves, minced
  • 2 tablespoons sherry wine vinegar
  • Carbohydrate 5 g(2%)
  • Cholesterol 154 mg(51%)
  • Fat 32 g(49%)
  • Fiber 2 g(8%)
  • Protein 49 g(99%)
  • Saturated Fat 10 g(48%)
  • Sodium 761 mg(32%)
  • Calories 509

PreparationFor 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. 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.

PreparationFor 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. 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.