{"id":6511,"date":"2018-10-04T13:18:57","date_gmt":"2018-10-04T20:18:57","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=6511"},"modified":"2018-10-04T13:19:37","modified_gmt":"2018-10-04T20:19:37","slug":"herb-crusted-flank-steak-with-cherry-tomatoes-and-olives","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/herb-crusted-flank-steak-with-cherry-tomatoes-and-olives\/","title":{"rendered":"Herb Crusted Flank Steak with Cherry Tomatoes and Olives"},"content":{"rendered":"

My Step-Dad used to call this easy grilled flank steak recipe “A company diner!” meaning that it was so delicious he would happily serve it to guests.\u00a0 I found this\u00a0dish in my Mom’s enormous recipe folder as a page ripped out from a twenty year old Bon Appetite issue \u2013 you know, back when they used to put together nice composed coursed menus.<\/p>\n

\"Herb<\/a><\/p>\n

The\u00a0magazine pairs the flank steak with grilled baby artichokes, roasted potatoes and for dessert a grilled balsamic glazed nectarine topped with marscapone. I’m sure there was a soup or salad to start but I don’t have the full issue. I used my Mom’s signature grilled artichoke<\/a> recipe instead of the one suggested. And of course, I’ve altered the steak recipe and adjusted it to what’s growing in my Chef’s garden at present.\u00a0<\/p>\n