Grilled Flank Steak Sandwich

Ingredients (Serves 6 )

2 tbsp	each chopped fresh thyme, rosemary and parsley
2 cloves	garlic, minced
2 tbsp	balsamic vinegar
8 tbsp	olive oil
1	flank steak (about 2 lb)
1	shallot, finely chopped
½ cup	pitted, chopped green olives
8	campari tomatoes, roughly chopped
3 tbsp	capers, rinsed
12 slices	crusty bread, 3/4-inch thick
2 cups	arugula

Instructions

1. Preheat barbecue to medium-high. In a small bowl, combine herbs, garlic, vinegar and 3 tablespoons oil. Season with salt and pepper and rub into steak. Set steak aside.
2. In same bowl, combine shallot, olives, tomatoes and capers and toss with 3 tablespoons oil.
3. Grill steak, 5 minutes per side for medium rare, transfer to a cutting board and let rest 5 minutes before slicing thinly across grain.
4. Brush bread with remaining oil and grill. Place 1 piece toast on each plate, cover with a few arugula leaves, steak, tomato-olive relish and top with remaining toast.