Grilled Flank Steak with Tomato Ginger Vinagrette

• 1 cup olive oil divided
• 6 cloves garlic finely chopped, divided
• 1/4 cup balsamic vinegar divided
• 2 tablespoons lemon juice
• 3 1/2 tablespoons ginger freshly grated, divided
• 2 tablespoons soy sauce, tamari
• 1 pound beef, flank steak (london broil)
• 1/4 teaspoon salt
• 15 ounce tomatoes fresh cut, diced, canned, undrained
• 1 tablespoon barbecue sauce hickory flavour

1. Combine 23 cup oil, 5 cloves garlic, 1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish.
2. Add steak, turning to coat.
3. Cover and refrigerate overnight, turning occasionally.
4. Drain tomatoes, reserving tomatoes and juice separately.
5. Combine remaining 13 cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1 1/2 tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender; cover and process until smooth.
6. Pour into a bowl; add reserved tomatoes.
7. Cover and refrigerate until ready to serve.
8. Place steak on cooking grate; grill over medium-hot coals (350?
9. to 400 degrees F) 7 to 8 minutes on each side or to desired degree of doneness.
10. Cut steak diagonally across grain into thin strips; serve with tomato mixture.

olive oil, garlic, balsamic vinegar, lemon juice, ginger freshly, soy sauce, beef, salt, tomatoes, barbecue sauce hickory flavour

Taken from recipeland.com/recipe/v/grilled-flank-steak-tomato-ging-43308 (may not work)