Marinated Skirt Steak with Mediterranean Salad

• 1 tsp. fresh thyme, chopped
• 1 tsp. fresh rosemary, chopped
• 1 tsp. fresh tarragon, chopped
• 1 clove of garlic, minced
• ¼ c. Shiraz
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 ½ lbs. skirt steak
• 4 tbsp. extra virgin olive oil, divided
• 2 c. cherry tomatoes, halved
• 1 c. fresh Italian parsley, chopped
• ¼ c. Kalamata olive brine, coarsely chopped
• ¼ c. brine cured green olives, coarsely chopped
• ¼ c. Sun Dried Tomato Pesto
• 2 tbsp. sherry vinegar
• salt and pepper, to taste
• 5 oz. salad of your choice
• 1 medium avocado, peeled and sliced

Mix thyme, rosemary, tarragon, garlic, wine, salt and pepper in a small bowl. Place steak in a large glass baking dish and brush with 2 tbsp. olive oil, coat with herb and wine mixture. Cover with plastic wrap and refrigerate at least 15 minutes.

Mix all salad ingredients except Spring Mix and avocado in a large bowl; season to taste with salt and pepper. Let stand at room temperature for up to two hours.

Preheat grill or grill pan to medium-high heat. Grill steak until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer steak to cutting board, cover with foil and let rest for five minutes. Cut steak across the grain into 1/2 inch thick slices and arrange on a large platter. Spoon mixed salad ingredients over Spring Mix, add avocado slices and serve with steak.