Herb-Crusted Flank Steak With Cherry Tomatoes And Olives

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Nutrition per serving    (USDA % daily values)
CAL
650
FAT
114%
CHOL
95%
SOD
65%

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Ingredients for 6 servings

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

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