Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

• 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
• 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

1. Mix first 6 ingredients in small bowl.
2. Place steaks in large glass baking dish.
3. Brush steaks with olive oil.
4. Rub with herb mixture.
5. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
6. Mix all ingredients in large bowl.
7. Season tomatoes to taste with salt and pepper.
8. (Can be made 2 hours ahead.
9. Let stand at room temperature.)
10. Prepare barbecue (medium-high heat).
11. Grill steaks until cooked to desired doneness, about 4 minutes per side for medium.
12. Transfer steaks to cutting board.
13. Cover with foil.
14. Let stand 5 minutes.
15. Cut steaks across grain into 1/2-inch-thick slices.
16. Arrange steak slices on large platter.
17. Spoon tomatoes with juices over steaks and serve.

thyme, fresh rosemary, tarragon, garlic, salt, ground black pepper, olive oil, tomatoes, fresh italian parsley, olives, fresh basil, extravirgin olive oil, sherry wine vinegar

Taken from www.epicurious.com/recipes/food/views/herb-crusted-flank-steak-with-cherry-tomatoes-and-olives-106638 (may not work)