Peppered Herb Flank Steak

• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup green onion, chopped
• 1/4 cup Dijon mustard
• 4 garlic cloves, minced
• 1 tablespoon black pepper, coarsely ground
• 1 teaspoon black pepper, coarsely ground
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon salt
• 3 lbs flank steaks
• Garnishes
• fresh thyme sprigs or fresh rosemary sprig

1. Combine the first 9 ingredients in a small bowl; stir well.
2. Place the steak in a large heavy-duty, zip lock bag. Pour the marinade over the steaks; seal the bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
3. Remove the steaks from the marinade, discarding marinade. Cook, covered with grill lid, over medium-hot coals for 7 to 8 minutes on each side or to desired degree if doneness.
4. To serve, slice the steaks diagonally across the grain into thin slices. Garnish, if desired.

olive oil, red wine vinegar, green onion, mustard, garlic, black pepper, black pepper, fresh thyme, fresh rosemary, salt, flank steaks, thyme

Taken from www.food.com/recipe/peppered-herb-flank-steak-494403 (may not work)