Ingredients

The following ingredients have 6 Servings
  • 1 medium slicing tomato, such as beefsteak, cored and chopped
  • 1 shallot peeled and quartered
  • ¼ cup red wine vinegar
  • 2 tablespoons chopped marjoram
  • 1 tablespoon chopped rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 ½ pounds flank steak, preferably grass-fed, fat trimmed

Instruction

  • Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in blender until smooth. Reserve ½ cup for mop. Scrape the remaining tomato mixture into a re-sealable plastic bag. Add steak and turn to coat. Refrigerate 4 hours or overnight.
  • Prepare grill to medium high heat. Remove steak from marinade and discard any left-over marinade. Oil grill rack. (see how to do that in this post.) Grill steak about 5 minutes per side for medium-rare, 6 to 7 minutes per side for medium and 8 minutes per side for medium-well; after turning meat brush first cooked side with mop.   Brush mop over second cooked side and remove to a platter to rest 5 minutes. Slice against the grain and serve with any remaining mop spooned over sliced meat.