Herb-Crusted Steaks with Cherry Tomatoes and Olives

Herb-Crusted Steaks with Cherry Tomatoes and Olives

Last weekend, I held a barbecue for my coworkers out back on the patio. We had a great time- complete with an original playlist of great music provided by DJ T-Fizz of Pancakes & Beer, excellent weather, and to top it all off, a crazy good cake made out of Milky Ways (!!) brought by my pal Jennilyn.

And oh yeah… the grillin’ was good.

Hot dogs, grilled chicken, and kale quinoa pilaf (unpictured) were in abundance:


photo credit: Jeff Lin

But my personal favorite addition to the barbecue madness was some surprisingly tender and flavorful steaks, accompanied with a powerful combination of cherry tomatoes, olives, and fresh herbs.

Believe it or not, this recipe for steak was one of the first meals I ever made for my parents, and probably one of the first real meals I ever made, period- about 10 years ago. I picked out the recipe, went shopping for the ingredients, and got my herbs and beef on to make my mom a special dinner for one Mother’s Day when I was in high school.

Even though I did all the prep work, I still had my dad do all the “gross” parts (or what I thought was gross at the time)- rubbing the steaks, touching the raw meat, ya know, all the stuff that 16-year-old girls just don’t feel like doing.

Thankfully, I’ve grown out of that phase. Grilling is way too much fun to leave to a dude!

Note: The original recipe from Bon Appetit calls for 2 1.5-lb flank steaks. However, I was able to find 2 3-lb London Broils for something like $10, so I doubled this entire recipe, including the tomatoes.

Herb-Crusted Steaks with Cherry Tomatoes and Olives

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 1/2-pound flank steaks or London Broil
  • 1 tablespoon olive oil

For the tomatoes:

  • 2 cups halved cherry tomatoes
  • 1 cup chopped fresh Italian parsley
  • 1/4 cup coarsely chopped pitted Kalamata olives
  • 1/4 cup coarsely chopped pitted  green olives
  • 1/4 cup chopped fresh basil
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Sherry wine vinegar (I couldn’t find Sherry vinegar- so I used 1 tbsp Sherry wine, and 1 tbsp vinegar and it worked fine)


1. Mix first 6 ingredients for steak in a 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, preferably more.

Herb Marinade

2. Mix all ingredients for tomatoes in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead- Let stand at room temperature.) The tomatoes will absorb so much flavor from the olives, fresh herbs, and vinegar- so the more time, the better!

Cherry Tomatoes and Olives Relish

3. Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4-6 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.


4. Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.


photo credit: Jeff Lin

MMMM… This was some good steak. If you don’t have an outdoor grill, consider investing in a good cast iron grill pan. Something about getting those grill marks seems to make whatever your cooking look and taste more delicious!

Happy Eating 🙂

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