Steak with Tomato-Olive Salad

For the tomato-olive salad
2 cups cherry tomatoes, halved
1 cup fresh Italian parsley, chopped
1/4 cup Kalamata olives, pitted and coarsely chopped
1/4 cup brine-cured green olives, pitted and coarsely chopped
1/4 cup fresh basil, chopped
1/4 cup Vera Jane's Extra-Virgin Olive Oil
2 Tbsp Sherry vinegar
For the steak
1.5 - 2 lbs flank or skirt steak
Salt and pepper
2 Tbsp Vera Jane's Extra-Virgin Olive Oil

Mix all the ingredients for the tomato-olive salad in a large bowl; season to taste with salt and pepper. Can be made up to 2 hours in advance, but let stand at room temperature before serving.

For the steak, preheat grill to high heat. Generously season steaks with salt and pepper, and drizzle with olive oil. Grill steaks over medium-high to high heat until cooked to desired temperature, about 4 minutes per a side for medium. Transfer steaks to cutting board and let rest. When ready to serve, slice steaks against the grain, transfer to large platter, and spoon tomato-olive mixture over the top.

Makes 4-6 servings
Prep Time: 10 minute
Cook Time: 10-20 minutes