Grilled Flank Steak With Cherry Tomato Vinaigrette

• For the cherry tomato vinaigrette
• 1 pint cherry tomatoes
• 2 large shallots, sliced
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 clove garlic, minced
• 1 egg yolk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• For the flank steak
• one 1 to 2 pound grass-fed flank steak
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil

1. Preheat the oven to 425u0b0 F. Place the tomatoes, shallots, and 1 tablespoon of oil on a baking sheet. Season with salt and pepper, toss to combine, and pull apart the little shallot rings.
2. Roast for about 10 minutes. Toss, turn on the broiler, and cook for another 1 to 2 minutes, or until the tomatoes blister and break apart. Let cool.
3. Mix together the egg yolk, garlic, Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil.
4. After the tomato-shallot mixture has cooled from hot to warm, toss with the vinaigrette. It will thicken slightly.
5. In a plastic bag, mix together balsamic vinegar, 1 clove garlic, honey, Worcestershire sauce, Dijon, and 1/2 cup olive oil. Add flank steak. Let marinate for 4 to 6 hours in the fridge.
6. Heat the grill to medium-high. Cook the steak 4 to 5 minutes per side for medium rare. Let rest for 10 minutes, then slice the steak thinly, against the grain.
7. Serve the steak slice over polenta or potatoes, with the tomato sauce over top.

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Taken from food52.com/recipes/13353-grilled-flank-steak-with-cherry-tomato-vinaigrette (may not work)