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