I have stated before that my husband is the master of the grill at our household. But on a rare occasion he will turn over his Weber to friends that are worthy of cooking on his grates.
On a recent weekend we invited over some friends for one of our Sunday potlucks. My husband’s “BVS” took over the grill and prepared a fabulous meal.
Tequila Cream Corn
Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
Recipe adapted from Bon Appetit
For the Steak
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
2-1/2 pound loin lip or flank steak
1 tablespoon olive oil
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.
Prepare grill to 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 a large platter. Spoon tomatoes with juices over steaks and serve.
For the Tomatoes
2 cups halved cherry or grape tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives
1/4 cup coarsely chopped pitted 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
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.)
Note: If you are interested in the tequila corn recipe. Please send me an email and I will be happy to forward it you.