Categories: Grilling

Ingredients

• 1/2 cup canola oil, plus more for the grill
• 1/4 cup red wine vinegar
• 1 tsp Dijon
• 1 tsp chopped garlic
• 1 tsp chopped fresh oregano
• 1 tsp chopped fresh parsley
• 1 tsp chopped fresh rosemary
• Few dashes Worcestershire
• Kosher salt and black pepper
• 2 lbs. flank steak

Directions

1. Make the marinade: Combine the canola oil, vinegar, Dijon, garlic, oregano, parsley, rosemary, and Worcestershire in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.

2. Place the steak in a Ziploc bag. Pour the marinade over the steak and marinate in the fridge at least 30 minutes or overnight.

3. Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.

4. Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

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