4 (or more if you like) fresh garlic cloves, sliced
1 medium shallot, small diced
8 oz. olive oil
2 oz. balsamic vinegar
salt & pepper to taste
1 large resealable bag
Cut away any silver skin that may be on the outside of the flank steak then set steak aside.
Remove leaves from rosemary and thyme then course chop and add to diced shallots and sliced garlic.
Place flank steak, garlic, shallots, rosemary & thyme into the re-closable bag.
Then add one cup of Olive oil and two ounces of balsamic vinegar to the re-closable bag and seal closed. Lightly massage the ingredients into the steak. Place in refrigerator for 8 to 24 hours.
Remove steak from the marinade, drain off any excess oil and place onto a hot grill. Remember to add salt and pepper to taste. Turn steak every few minutes as needed throughout the cooking process until desired temperature is achieved.
Let rest for five minutes, then slice thinly against the grain; no thicker than a quarter in thick strips.