Balsamic Marinated Flank Steak

1. 1

   In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced.

2. 2

   With the machine on, gradually add the oil and blend until creamy.

3. 3

   Season lightly with salt and pepper.

4. 4

   Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat.

5. 5

   Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

6. 6

   Light a grill and oil the grates.

7. 7

   Remove the steak from the marinade, letting the excess drip off.

8. 8

   Season with salt and pepper.

9. 9

   Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes.

10. 10

    Transfer the steak to a carving board and let rest for 5 minutes.

11. 11

    Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.