Time to fire up the grill for this home run summer-inspired flank steak dinner. We seasoned the flank steak with fresh rosemary, tarragon, thyme and minced garlic. You grill it to your desired doneness and then top the steak with our cherry tomato olive tapenade. That tapenade is made up of fresh cherry tomatoes, Kalamata, green olives, basil, olive oil and sherry vinegar. The steak also comes with a side of our quinoa salad, it is a modern take on a classic Greek salad. Cooked quinoa is combined with sliced red onion, diced cucumbers, garbanzo beans, bell peppers, Kalamata olives, cherry tomatoes, spinach, and feta cheese; then the salad is dressed in a sweet yet tangy cabernet honey vinaigrette. A delicious patio worthy summer meal.

We provide the steak, you cook it.

Contains dairy

Ingredients: thyme, rosemary, tarragon, salt, black pepper, flank steak, oil, cherry tomato, parsley, kalamata, green olives, basil, oil, sherry vinegar

Ingredients: quinoa, salt, oil, red wine vinegar, honey, shallot, thyme, black pepper, stock