Tahini-Garlic Crusted Flank Steak with Pan-Roasted Grapes 

This tahini-garlic crusted flank steak with pan-roasted grapes is a quick and easy flank steak that is sure to make your week a little bit better.

Have This!

• Two tsp. fresh thyme
• Two tsp. fresh rosemary
• One large garlic clove
• Two tsp. Kosher salt
• One c. tahini
• Half tsp. Freshly ground pepper
• One flank steak
• Two tbsp. olive oil
• Three c. assorted whole grapes
• Two shallots
• Two tbsp. white balsamic vinegar
• Half c. freshly crumbled blue cheese

Do This!

• Combine first six ingredients. Rub steak with herb mixture.
• Heat one tablespoon oil in a large, heavy skillet over medium-high heat.
• Cook steak seven minutes on each side or until desired degree of doneness. Remove and cover loosely with foil.
• Reduce heat to medium.
• Add remaining one tablespoon of oil to a pan, and sauté grapes and shallots six minutes or until grapes just begin to soften.
• Remove from heat, and let stand one 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.