Grilled Hanger Steak with Fennel and Beefsteak Tomato Salad

This one (I saw in "BA's Grilling Issue") comes from Chef Christopher Burton from the 51 Lincoln restaurant in Newton, Maine!! And, the reader that requested his recipe wrote that "This steak is exactly what I want to make when I grill in my own backyard".
(serves 4)

2 garlic cloves
3/4 cup veg. oil
1 cup cilantro leaves with tender stems
1&1/4 cups flat-leaf* parsley leaves with tender stems, divided
3/4 cup lemon* mint leaves, divided
1&1/2 lb. hanger steak, center membrane removed
2 T. sherry vinegar
1 t. fresh lemon juice
1 t. honey
4 T. EVOO, divided
Kosher salt, and freshly ground pepper
2 fennel bulbs, cored, cut into wedges
2 large beefsteak tomatoes, cut into wedges
3 oz. block feta, cut into 2&1/2" pieces

Blend garlic, veg. oil, cilantro, 1 cup of parsley, and 1/2 cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3-12 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 T. olive oil, whisking until emulsified. Season vinaigrette with S&P. Prepare a grill for med.-high heat. Remove steak from marinade and pat dry; season with S&P. Grill until nicely browned and an instant-read thermometer registers 125 for med.-rare, about 5 mins. per side. Transfer to a cutting board; let rest at least 10 mins. before slicing against the grain. Meanwhile, toss fennel and the remaining 2 T. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 mins. per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining 1/4 cup parsley and 1/4 cup mint. Serve salad alongside steak. Editor's note: the 51 Lincoln grills their tomatoes on a screaming hot grill, but this can be tricky. Make sure to oil grates*.

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Love,

MM