INGREDIENTS

• 2-pound Blackwell Angus boneless round steak, ½- to ¾-inch thick
• Cherry tomatoes (optional)
• Oregano (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

INSTRUCTIONS

1. 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.
2. 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.
3. Use leftover marinade to baste steak while cooking. Garnish with cherry tomatoes and fresh oregano, if desired.