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Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

This recipe can be cooked on a grill or in a cast iron skillet which is how I prefer to barbecue in the Texas summer heat. I know I can't say I’m barbecuing but I promise your family and guest will be asking for seconds. Right now is the time to find the best tomatoes at your local farmers market and whip up this quick and easy dish.

Add a white tablecloth and your barbecue just turned into an elegant evening with this beautiful Herb-crusted flank steak. A nice glass of Pinot Noir pairs nicely with this dish.

Marinate the steaks one to eight hours before grilling or cooking in your cast iron skillet.

Prep / Instructions


2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh tarragon

2 garlic cloves, minced

2 teaspoon ground black pepper

2 1 1/2 pound flank steak

1 tablespoon olive oil


2 cups halved cherry tomatoes

1 cup chopped fresh Italian parsley

1/4 cup coarsely pitted Kalamata olives or other brine cured black olives

1/4 cup coarsely 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. Rub olive oil on streaks and rub with herb mixture and place in large glass dish. Cover with plastic wrap and refrigerate for 1 hour and or 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 head. Let stand at room temperature.)

Heat cast iron and cook steaks until desired doneness, about 3 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.

  • If grilling, prepare barbecue (medium high heat)


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