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Ingredientes
- 2 Tbsp. minced fresh thyme
- 2 Tbsp. minced fresh rosemary
- 1 Tbsp. minced fresh tarragon
- 2 x garlic cloves chopped
- 2 tsp salt
- 1 1/2 tsp freshly-grnd black pepper
- 2 x flank steaks - (1 1/2 lbs ea)
- 1 Tbsp. extra virgin olive oil
- 2 c. halved cherry tomatoes
- 1 c. minced fresh Italian parsley
- 1/4 c. coarsely-minced pitted Kalamata olives (or possibly other brine-cured black olives)
- 1/4 c. coarsely-minced pitted brine-cured green olives
- 1/4 c. minced fresh basil
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. Sherry wine vinegar Salt to taste Freshly-grnd black pepper to taste
Direcciones
- For Steak: Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with extra virgin olive oil. Rub with herb mix. Cover with plastic wrap and chill at least 1 hour and up to 8 hrs.
- For Tomatoes: Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hrs ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat). Grill steaks till cooked to desired doneness, about 4 min per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 min.
- Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
- This recipe yields 6 servings.
- What to drink: A red wine with ripe fruit (such as Cotes du Rhone) or possibly a pale ale.
- Comments: Marinate the steaks one to eight hrs before grilling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 103 | 87% |
| Total Fat 11.62g | 15% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 784mg | 33% |
| Potassium 188mg | 5% |
| Total Carbs 3.67g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.28g | 1% |
| Protein 0.91g | 1% |
