Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

Ingredients

• 2 cups cherry tomatoes halved
• 3 pound flank steaks 
• 0.3 cup basil fresh chopped
• 2 tablespoons rosemary fresh chopped
• 1 tablespoon tarragon fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 1.5 teaspoons ground pepper black
• 0.3 cup kalamata olives black pitted coarsely chopped
• 0.3 cup brine-cured olives green pitted coarsely chopped
• 0.3 cup olive oil extra-virgin
• 1 cup parsley fresh italian chopped
• 2 teaspoons salt 
• 2 tablespoons sherry wine vinegar 

Equipment

• bowl
• plastic wrap
• grill
• aluminum foil
• cutting board
• glass baking pan

Directions

1. Mix first 6 ingredients in small bowl.
2. Place steaks in large glass baking dish.
3. 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.
5. Let stand at room temperature.)
6. Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium.
7. Transfer steaks to cutting board. Cover with foil.
8. Let stand 5 minutes.
9. Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.