Roughly chop the rosemary, oregano, and thyme leaves. Roughly chop the garlic. Zest one lemon and halve both.

In a medium bowl, combine the rosemary, oregano, thyme garlic, lemon zest, juice of 1 lemon, 1/2 teaspoon sea salt and the crushed red pepper. While whisking, slowly add 2 tablespoons of olive oil. Add the steak and flip a few times until fully coated in the marinade. Cover the bowl and set aside to marinate for at least 30 minutes at room temperature or overnight in the fridge. (If going the fridge route, you transfer to a plastic bag to save space).

While the steak marinates, cut the tomatoes in half and place in a medium mixing bowl. Halve the onions and thinly slice; add to the bowl. Toss the tomatoes with the juice of the remaining lemon, 2 tablespoons olive oil, and 1/2 teaspoon salt.

When you’re ready to make the steak, heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing the excess to drip off. Season with salt and pepper. When the grill or pan is hot, add the steak and cook until browned on the outside and semi-firm to the touch (for medium rare), about 3 to 4 minutes per side. Set aside to rest for 10 minutes before slicing thinly against the grain.