Herb-Garlic Crusted Flank Steak with Pan-Roasted Grapes

2 tsp. fresh thyme, chopped

2 tsp. fresh rosemary, chopped

1 large garlic clove, minced

1 ½ tsp. kosher salt

¾ tsp. freshly ground pepper

1 (1 ½-pound) flank steak

2 tbsp. olive oil, divided

3 cups assorted whole grapes, halved and whole

2 shallots, chopped

1 to 2 tbsp. white balsamic vinegar

½ cup freshly crumbled blue cheese

Preparation:

Combine first 5 ingredients. Rub steak with herb mixture. Heat 1 tbsp. oil in a large, heavy skillet over medium-high heat. Cook steak 6 to 7 minutes on each side or until desired degree of doneness. Remove and cover loosely with foil. Reduce heat to medium. Add remaining 1 tbsp. of oil to pan, and sauté grapes and shallots 5 to 6 minutes or until grapes just begin to soften. Remove from heat, and let stand 1 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. Serves: 4.