Hand Over That Grill

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

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

2-1/2 pound loin lip or flank steak

1 tablespoon olive oil

Directions:

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

Ingredients:

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

Directions:

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.

Enjoy!