Finely chop fresh herbs. Combine with garlic and oil in a bowl or large zip-top bag. Add steak to oil mixture and marinate overnight in the refrigerator. When ready to cook, allow steak to come to room temperature on the bench for 30 minutes. Preheat barbecue to medium-high.
Remove steak from marinade and drain. Season with salt, and cook for 4-5 minutes each side, or until cooked to your liking. Place steak on cutting board, cover loosely with foil and rest 5 minutes.
Combine cucumber, parsley and almonds in a large bowl. Whisk together tahini, lemon juice and water until smooth, adding additional water to thin dressing if necessary, and season to taste with salt and pepper. Toss cucumber mixture with half the dressing.
Thinly slice steak across the grain. Serve with cucumber salad, baba ghanoush, and extra tahini dressing.
