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FRIDAY NIGHT DINNER - herb-crusted flank steak with cherry tomatoes and olives

10/2/2009

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    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

STEAK
• 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
TOMATOES
• 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)
FOR STEAK:
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:
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.

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