Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

This is a classic and flavorful dish accompanied with green beans.

Ingredients: (2 servings)


  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried tarragon
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ ground black pepper
  • 8 – 10 once flank steak
  • 1 teaspoon extra-virgin olive oil


  • 2/3 cup cherry tomatoes, halved
  • ½ teaspoon dried parsley
  • 6 pitted Kalamata olives, coarsely chopped
  • 6 pitted green olives, coarsely chopped
  • 8 large fresh basil leaves, chopped
  • 1 tablespoon extra-virgin olive oil
  • ½ tablespoon red wine vinegar


  1. For steak: Mix first 6 ingredients in small bowl. Place steak in glass baking dish. Brush steak with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
  2. 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.
  3. 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.
  4. Cut steak across grain into ½ -inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steak and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: