A thick coating of chopped fresh thyme, rosemary and tarragon with some garlic adds great flavor to Herb-Crusted Flank Steak. Serve it as is or add a salsa of cherry (or grape) tomatoes and olives.

You can grill the steak, slice it and serve it topped with tomatoes mixed with chopped black and green olives, fresh basil and parsley tossed in olive oil and sherry or red wine vinegar. The simple recipe can be dressed up nicely for company.

The olive salad can be made ahead, which makes this perfect for entertaining. It’s also an attractive, colorful dish thanks to the tomatoes and all those fresh herbs.

Of course, you can use the herb preparation with any type of steak you prefer.

If you have a charcoal grill instead of a gas one, invest in a chimney starter. Put the coals in a metal tube with holes and a grate at the bottom. Put two pieces of crumpled newspaper beneath the grate, light it and a few minutes later you have red-hot coals — much hotter than you’ll get with charcoal lighter fluid — without that awful taste.

HERB - CRUSTED FLANK STEAK
Makes 6 servings This recipe is adapted from Bon Appetit magazine.

• 2 tablespoons chopped fresh thyme

• 2 tablespoons chopped fresh rosemary

• 1 tablespoon chopped fresh tarragon

• 2 garlic cloves , minced

• 2 teaspoons salt

• 1 ½ teaspoons fresh - ground black pepper

• 2 flank steaks ( about 1 ½ pounds each )

• 1 tablespoon olive oil

• Cherry Tomato and Olive Salsa ( recipe follows )

  Mix thyme, rosemary, tarragon, garlic, salt and pepper. Place steaks in a single layer in a 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.

  Heat a gas or charcoal grill to medium high. Grill steaks about 4 minutes a side for medium doneness. Transfer steaks to a cutting board. Cover with foil and let stand 5 minutes. Cut steaks across grain into ½-inchthick slices. Arrange steak slices on large platter. Spoon salsa over and serve.

PER SERVING : 430 calories; 46 g protein; 4 g carbohydrates; 2 g fiber; 25 g fat (7 g saturated); 89 mg cholesterol; 560 mg sodium

CHERRY TOMATO AND OLIVE SALSA

• 2 cups halved cherry or grape tomatoes

• 1 cup chopped fresh Italian parsley

• ¼ cup coarsely chopped pitted kalamata

• olives

• ¼ cup coarsely chopped pitted brine - cured

• green olives

• ¼ cup chopped fresh basil

• ¼ cup extra - virgin olive oil

• 2 tablespoons sherry vinegar or red wine

• vinegar

• Salt , to taste

• Freshly ground black pepper , to taste

  Mix tomatoes, parsley, black and green olives, basil, oil and vinegar in a nonreactive large bowl. Season with salt and pepper.

  (Can be made 2 hours ahead. Let stand at room temperature.)

  Beef: It's What's For Dinner!