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Rec: Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

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Joined: Dec 9, 2005

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Posted to Thread #827 at 1:50 am on Feb 17, 2006

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.

Link: read more reviews of recipe here


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