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Herb-Crusted Flank Steak with Tomatoes and Olives

Posted by on Jul. 5, 2009 at 5:31 PM
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Herb-Crusted Flank Steak with Tomatoes and Olives
  =================================================
  Steak:
    2 tablespoons chopped fresh thyme
    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 Kalamata 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

  Mix first 6 steak 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.

  Mix all tomato ingredients in large bowl. Season tomatoes to taste
with salt and pepper.

  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.

 


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by on Jul. 5, 2009 at 5:31 PM
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