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 |