Balsamic Marinated Flank Steak with Tomato Vinaigrette

Balsamic Marinated Flank Steak with Tomato Vinaigrette

• 4 cloves garlic, minced and divided

• 2 Tbs. Dijon mustard

• 1/4 cup balsamic vinegar plus 1 tablespoon divided

• 1/3 cup olive oil, plus 3 tablespoons divided

• 1 tsp salt

• Pepper

• 1 lb flank steak

• 1 shallot minced

• 2 cups cherry tomatoes

• Fresh rosemary or thyme (optional)

In a small bowl combine 2 cloves minced garlic, mustard, 1/4 cup balsamic vinegar, brown sugar, and 1/3 cup olive oil. Mix well. Place the flank steak in a bowl or dish and pour marinade on top. Marinate in the refrigerator for at least 1 hour but ideally 4 to 5.

When ready to cook remove the steak from the fridge and allow to come up to room temperature why a grill is preheated to medium.

Also while the grill preheats, make the tomato vinaigrette by placing remaining olive oil in a pan. Add the shallot and garlic and cook for 30 seconds. Add the tomatoes, large pinch of salt and pepper, and rosemary and cook until the tomatoes just start to burst. Set aside.

Grill the flank steak for 8 - 10 minutes flipping halfway through or until the internal temperature reaches 125°F for medium rare. Let steak rest for at least 5 minutes before cutting then slice against the grain and serve with the tomato vinaigrette.

Makes about 2 servings.