Labor of Love: Herb Crusted Flank Steak with Tomato & Olive Relish

If you are itching to serve red meat at your dinner party but want to save a couple bucks – flank steak is your solution. A pound and a half flank steak can stretch into dinner for 6 people. That’s less than estimated $3.50 a person! I won’t get all Rachel Ray 40 Dollars a Day on you – I’m sure you get my drift.

The herb crust and olive & tomato relish are a fresh surprise to a typical grilled steak. And there is nothing wrong taking advantage of all the herbs in the garden!

Herb Crusted Flank Steak with Tomato and Olive Relish from Bon Appetit June 2002

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
  • 1 1/2-pound flank steak
  • 1 tablespoon olive oil

Tomatoes

  • 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 tablespoons Sherry wine vinegar

For steak:
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:
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.)

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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