I can't tell you enough how much I loved this flank steak! I've had this recipe on file for a couple of years and finally got around to making it. I was still able to use cherry tomatoes from my garden and it was fantastic! As far as I'm concerned, if there's Sherry Wine Vinegar in a recipe, it will be a winner. Sadly, my cherry tomatoes are now finished for this growing season. If I make this herb-crusted flank steak again, it will have to be with purchased grocery store tomatoes.
Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
Bon Appétit | June 2002
YIELD: Makes 6 servings
• 2 tablespoons chopped fresh thyme (I used 1/3 of that amount dried)
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon 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
• 2 cups halved cherry tomatoes
• 1 cup chopped fresh Italian parsley
• 1/4 cup coarsely chopped pitted 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 (a must- don't substitute anything else)
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.
1. 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.)
2. Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
3. Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.