2-pound Blackwell Angus boneless round steak, ½- to ¾-inch thick
Cherry tomatoes (optional)
¼ cup balsamic vinegar
½ cup extra virgin olive oil
1 ½ teaspoons Dijon mustard
3 tablespoons fresh oregano
¼ teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
In a small bowl, whisk together vinegar, oil and Dijon mustard until blended. Stir in remaining marinade ingredients. Place steak in glass dish, and pour marinade over steaks. Cover, and refrigerate for 4 to 6 hours.
Preheat grill to medium heat. Place steak on grill. Cook until meat reaches an internal temperature of 145°F on a meat thermometer for medium doneness.
Use leftover marinade to baste steak while cooking. Garnish with cherry tomatoes and fresh oregano, if desired.
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