The Right Beef Steak

Ingredients:

• 1 kg flank steak
• 1/2 cup canola oil, plus extra for greasing the grill grate
• 1/4 cup red wine vinegar
• 1 teaspoon chopped garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh oregano
• 1 tsp chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• A few drops of Worcestershire sauce

Preparation:

1. To prepare the marinadeIn a food processor, combine the canola oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire sauce and some salt and black pepper and pulse until evenly distributed.
2. Place the steaks in a zip-lock bag, pour the marinade over them and let marinate for at least 30 minutes or overnight.
3. Before grilling, remove the steaks from the bag and pour the remaining marinade into a small saucepan. Bring the marinade to a boil, reduce the heat, and simmer for 2-3 minutes. Brush the steaks with this sauce as soon as they come off the grill.
4. Preheat a gas or charcoal grill to high heat. Lightly oil the grates, then place the steaks on the hottest zone of the grill. Depending on the thickness of the steaks and the grill temperature, cook the steaks for about 3 minutes per side for medium-rare (flank steaks are best cooked to medium-rare). Remove the steaks from the grill, brush with sauce, and let them rest for 5-7 minutes.