Balsamic and Herb Flank Steak

Mix together the following in a large plastic zip-top bag:
1/2 cup balsamic vinegar
3/4 cup olive oil
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh mint
4 cloves garlic, minced

Add a 1 - 1 1/2 pound flank steak to the marinade. Refrigerate, massaging and turning occasionally, 8 hours.

Preheat a large non-stick pan over medium high heat. Remove steak from marinade, and sprinkle both sides with salt and pepper. Cook for 6 - 7 minutes on each side for medium rare. Let steak rest for 5 minutes after cooking. Cut against the grain into thin slices.


Notes: This is a modified Bobby Flay recipe. Bobby wants you to grill the steak, which is all well and good, but it's been raining here for like a million days so that was a no go. I also added the mint, which was not in the original recipe. My mint plant has been growing like crazy, and I really needed to use some of it. J said the steak pieces were good in the green salad with tomatoes and honey mustard dressing, but I didn't try that myself. I served this with the salad and some oven-roasted potatoes.