Balsamic Basil Flank Steak

• 1 lb flank steak
• salt and pepper
• Marinade
• 6 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1/3 cup minced packed basil leaves
• 3 cloves garlic, minced
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt

1. Whisk all marinade ingredients together until well combined. Reserve 1/3 of the marinade.
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. Add marinade to bag. Zip the bag and rub all over to distribute the marinade. Refrigerate for up to 24 hours.
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. 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.

flank steak, salt, marinade, olive oil, balsamic vinegar, red wine vinegar, mustard, basil, garlic, black pepper, salt

Taken from www.food.com/recipe/balsamic-basil-flank-steak-434720 (may not work)