Balsamic Basil Flank Steak

• flank steak↗1 lb
• salt and pepper
• Marinade
• olive oil↗6 tablespoons
• balsamic vinegar↗1 1⁄2 tablespoons
• red wine vinegar↗1 1⁄2 tablespoons
• Dijon mustard↗1 1⁄2 tablespoons
• basil leaves1⁄3 cup

  minced packed

• garlic↗3 cloves

  minced

• black pepper↗3⁄4 teaspoon
• salt↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Whisk all marinade ingredients together until well combined. Reserve 1/3 of the marinade.

2. 2

   Place the steak in a gallon-sized zip-top bag and pound with a meat mallet or rolling pin until the steak is of even thickness throughout. Season generously with salt and pepper and allow to sit at room temperature for about 10 minutes.

3. 3

   Add marinade to bag. Zip the bag and rub all over to distribute the marin ade. Refrigerate for up to 24 hours.

4. 4

   Wipe excess herbs from steak and discard used marinade. Grill steak over medium-high heat until desired doneness (5-6 minutes per side for medium-rare, 6-7 for medium).

5. 5

   Allow steak to rest on a platter loosely tented with foil for 10 minutes. Slice steak against the grain into thin strips and serve with 1/3 c of reserved marinade.