Herb Crusted Flank Steak with Cherry Tomato and Olive Salad

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

Tomatoes

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

Directions

1. For steak: 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.
2. For tomatoes: 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.)
3. Prepare barbecue (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 large platter. Spoon tomatoes with juices over steaks and serve.