Ingredients
2
tbsp chopped fresh thyme
2
tbsp chopped fresh rosemary
1
tbsp chopped fresh tarragon
1
1/2 tsp ground black pepper
2
1 1/2-pound flank steaks
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
tbsp Sherry wine vinegar
Directions
2.
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.
4.
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.)
5.
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.
6.
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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