Marinade
- 1/3 C Basil Balsamic (any regular aged balsamic will do, just increase the amount of fresh basil by a bit)
- 1/4 C worcestershire (I LOVE Colonel Pabst Brand)
- 1 TB coarse ground mustard
- 1 garlic clove, minced
- 2 basil leaves, finely chopped
- 1/3 C olive oil
- Salt and pepper, to taste
- 1 1/2 lb flank steak, trimmed of visible fat and poked with knife on both sides.
- Mix up marinade and pour into Ziploc gallon bag. Add steak to bag and let marinate for a few hours, up to overnight.
- Heat grill to medium high.
- Sear steak 2 minutes each side, turn down grill to medium.
- Cook until desired temperature. Remove from grill and place on plate.
- Cover with foil and let rest 10 minutes before slicing thinly against the grain.
Sundried Tomato Chimichurri
- 1/4 C Basil Balsamic
- 1/3 C olive oil
- 1/2 C cilantro, finely chopped
- 1 tomato, seeded and diced
- 6 basil leaves, finely chopped
- 4 sundried tomatos, packed in oil, chopped
- 2 garlic cloves, minced
- 1/3 C red onion, finely chopped
- Pinch of red pepper flakes
- Salt and pepper, to taste
- Mix all chimichurri ingredients, and taste for seasoning.
- Serve on thinly sliced, grilled flank steak.