Source: dLife

Steak rubbed with rosemary, basil, and garlic, and served with a tomato relish.

Servings

2 tbsp fresh rosemary , chopped
2 tbsp fresh basil , chopped
2 medium garlic cloves , minced
0.25 tsp salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
1.5 lb Beef, flank steak, london broil, lean, raw, choice, 0" trim
2 cup fresh cherry tomatoes , halved
0.25 cup fresh basil , chopped
2 tbsp balsamic vinegar
1 oz Olives, black, jumbo, canned , chopped
1 tbsp extra virgin olive oil
0.12 tsp salt
0.25 tsp black pepper , ground

1 Combine the rosemary, basil, garlic, salt, and pepper in a small bowl.
2 With the steak in a large baking dish, brush both sides with olive oil. Rub with herb mixture. Cover and refrigerate for 1 hour.
3 Make tomato relish by combining the rest of the ingredients
4 Grill steaks uncovered over medium-high heat (350-400 degrees F) for 6 minutes per side. If broiling, broil steaks 5 1/2 inches from heat for 5-7 minutes per side (with oven door ajar).
5 Cut the steak diagonally across grain in thin slices.

The herb mixture serves as a rub, tenderizing the meat. Make sure to leave enough time for the meat to tenderize in the refrigerator.