Author: James R. Kirkley, IV
A Balsamic Vinaigrette doubles as a marinade during a 24-hour soak, steak picks up enormous flavor.
2 cloves, garlic – sliced
1 tablespoon, rosemary leaves
1 tablespoon, dried oregano
2 tablespoons, whole-grain mustard
1/2 cup, il Fustino 25 Star Aged Balsamic
1 cup, il Fustino EVOO (Tuscan or Koroneiki), plus more for grilling
kosher salt and freshly ground pepper
3 pounds, flank steak
- In a blender, combine the garlic, rosemary, oregano, mustard, and vinegar. Puree until the garlic is minced. With the machine on gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- 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 and up to 24 hours.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees, 10 to 12 minutes. Transfer the steak to a carving board and let it rest for 5 minutes. Thinly slice the meat against the grain and serve. passing the remaining vinaigrette at the table.