Herb-Garlic Crusted Flank Steak with Pan-Roasted Grapes

Yield: 4
Prep time: 28 minutes
Total time: 45 minutes

Ingredients
2 tsp. fresh thyme
2 tsp. fresh rosemary
1 large garlic clove
1 tsp. Kosher salt
tsp. Freshly ground pepper
1 flank steak
2 tbsp. olive oil
3 c. assorted whole grapes
2 shallots
1 to 2 tbsp. white balsamic vinegar
c. freshly crumbled blue cheese

Directions
Combine first 5 ingredients. Rub steak with herb mixture. Heat 1 tablespoon oil in a large,
heavy skillet over medium-high heat. Cook steak 6 to 7 minutes on each side or until desired
degree of doneness. Remove and cover loosely with foil.
Reduce heat to medium. Add remaining 1 tablespoon of oil to pan, and saut grapes and
shallots 5 to 6 minutes or until grapes just begin to soften.
Remove from heat, and let stand 1 minute. Stir in vinegar and season with salt and pepper to
taste.
Slice steak against the grain into thin slices. Arrange on a serving platter, spooning grapes and
cheese over meat. Sprinkle with additional fresh herbs if desired. Serve with mashed potatoes.