2 1.5 pound flank steaks
1/4 cup extra virgin olive oil
1 cup kalamata olives, pitted and chopped
1/2 cup sliced pepperoncini
1/2 cup parsley, roughly chopped
1/2 cup cilantro, roughly chopped
2 tablespoons brine from the kalamata olives

1. In a small bowl, stir together olive oil, olive brine, olives, pepperoncini, parsley, and cilantro. Set aside to let flavors meld.
2. Turn on a gas grill and heat one half of the burners to high, keeping the other half on low. Season steaks with sea salt and pepper and let them come to room temperature. Place steaks on hot side of the grill, cooking for 2 minutes on each side, keeping the grill cover closed unless flipping. Move the steaks to the cool side of the grill and close the cover, cooking for another 2 minutes or more depending on how done you would like them. Transfer to a plate and let rest for at least 5 minutes. Slice into think strips and top with the olive and herb dressing.

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