Categories: beef, main course, meat

Ingredients

• 2 T extra-virgin olive oil
• 2 medium cloves garlic, minced
• 2 T chopped fresh herbs (thyme, sage, rosemary, marjoram, or a mix)
• 1 T salt
• 1 T black pepper
• 1 1/2 to 2 lbs flank steak, trimmed of any excess fat and membrane
• 1 chunky tomato basil vinaigrette

Directions

1. Mix the oil, garlic, herbs, salt and pepper in a small bowl.

2. Rub all over the steak and let sit for about 20 minutes at room temperature.

3. Heat grill to medium high.

4. Grill until medium rare, 12 to 15 minutes, turning the steak every 3 to 4 minutes to ensure even cooking. The thickest part of the steak will register 135 to 140 .

5. Transfer the steak to a cutting board and let rest for3 to 5 minutes.

6. Slice.

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