Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

Hello Every one! This delicious recipe is from http://www.epicurious.com/ Have a great week!


yield: Makes 6 servings
Marinate the steaks one to eight hours before grilling.

Ingredients:
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

Preparation:
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.

I made this last year for The 4th of July and it was really good. You can make this using only one flank steak and then cut down on the other ingredients accordingly. It just depends on how much your family eats. The left overs are good though, I made steak salads with the left over meat and I used the tomato mixture over eggs in the morning. Mmmmmmm.

Review: Grilled Chicken Salad

I really liked this salad! I was a bit nervous about actually setting the match to the warm rum so Andy did it for me but it wasn't the dramatic flame that I expected! As far as the making of the salad goes...
I did the dressing like it called for except I ended up using canola oil because I thought they were the same. I have never made dressing like this and it was good. I used light rum for the marinade because we have it on hand. That was it for the changes I made.
We had company over for dinner and they loved the dressing, I ended up sending half of it home with them because I knew we wouldn't eat it all. Also, I opted to serve dinner rolls instead of tortillas because our friends are BIG bread eaters. I am very anxious to try it with tortillas because I think that would be a really good combo! Thanks Tisha, we loved it!

Jambalaya and Grilled Chicken Salad

I really liked the jambalaya. The flavor was great and I can't wait to make it again (and for my husband because I think he would really like it)I can't really think of anything else to say. I made it with Rachel so you can refer to her review!

I made the grilled chicken salad last night and we all really liked it, as well. I don't have a bbq so I broiled it which was great but I am SURE the bbq would have been better. I made a few mistakes but it still turned out great! I used vegetable oil and olive oil for the corn oil and I used part white wine vinegar instead of all red wine vinegar. Neither of these things were done purposely but everything still turned out. I also did not serve the flour tortillas and I wish I had because that sounded interesting, in a good way, to me (the pairing of the salad and the tortillas) I'd like to know what everybody thought about eating them together.

I still don't know what I am going to post next week but I'm looking forward to it!

HAPPY BIRTHDAY CHIC CHEF SERENA!