Dinner

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives is for Dinner.

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives takes 90 minutes to prepare.

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives takes 8 minutes to cook.

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives makes 6 servings.

The ingredients for Herb-Crusted Flank Steak with Cherry Tomatoes and Olives are:

STEAK:
2 TBSP fresh thyme, chopped
2 TBSP fresh rosemary, chopped
1 TBSP fresh tarragon, chopped
2 garlic cloves, minced
2 tsp sea salt
1 1/2 tsp ground black pepper
Two 1 1/2 lb flank steaks
1 TBSP olive oil
TOMATOES:
2 c cherry tomatoes, halved
1 c fresh Italian parsley, chopped
1/4 c pitted Kalamata olives, coarsely chopped
1/4 c pitted brine-cured green olives, coarsely chopped
1/4 c fresh basil, chopped
1/4 c extra virgin olive oil
1 TBSP sherry wine vinegar

Here is how you make Herb-Crusted Flank Steak with Cherry Tomatoes and Olives:

FOR STEAK:1. Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. 2. 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.)COOKING DIRECTIONS:1. Prepare barbecue (medium-high heat). 2. Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. 3. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.4. Cut steaks across gain into 1/2" slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.Makes 6 servings of 1/2 lb flank steak each.Number of Servings: 6Recipe submitted by SparkPeople user HERCKLE.

The nutritional information for Herb-Crusted Flank Steak with Cherry Tomatoes and Olives is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 472.1

• Total Fat: 28.0 g
• Cholesterol: 113.4 mg
• Sodium: 557.4 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 2.8 g
• Protein: 47.5 g