Grilled Flank Steak

• 3 lb flank steaks
• 1/3 cup white-wine vinegar
• 3/4 cup olive oil
• 1 1/2 tablespoons minced fresh rosemary
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper

1. Lightly pierce steaks all over with a sharp fork or knife.
2. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag.
3. Add steaks and seal, pressing out excess air.
4. Marinate steaks at least 6 hours or up to 1 day.
5. Prepare grill for cooking.
6. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare.
7. Transfer to a cutting board and let stand 5 minutes.
8. Thinly slice steaks diagonally across the grain.

flank steaks, whitewine vinegar, olive oil, fresh rosemary, garlic, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/grilled-flank-steak-105690 (may not work)