From Food and Wine ,"A balsamic vinaigrette doubles as a marinade giving the steak enormous flavor during a 24-48 hour soak. Drizzle any extra marinade over grilled halved cherry tomatoes, sliced leeks and bread."
(makes 8 servings)
2 garlic cloves, sliced
1 T. fresh rosemary leaves
1 T. dried oregano, (or &1/2 T. fresh*)
2 T. whole grain mustard
1/2 cup balsamic vinegar
1 cup EVOO, plus more for grilling
Kosher salt
Freshly ground pepper
1 3 lb. flank steak
In a blender or food processor, combine the garlic, rosemary, oregano, mustard, and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with S&P 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. Cover with plastic wrap and refrigerate for at least 4 hours or up to 48. I would put it in a large zip lock baggie*. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with S&P. Grill the steak over mod. heat., turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10-12 mins. Transfer the steak to a carving board, and let rest for 5 mins. Thinly slice the meat against the grain, and serve, passing the remaining vinaigrette at the table.
"Waiting tries our faith and so we wait in hope."
Have FUN today!!
Love,
MM
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