Flank steak

This is a perfect cut of meat for grilling -- it holds up to a vigorous marinade, cooks quickly,  tastes great, and is fabulous leftover the next day.

2 pounds of flank steak
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. kosher salt
1/2 tsp. fresh cracked black pepper

Mix the marinade ingredients together and coat both sides of the steak in the mixture.   Marinate the meat for anything from 1-10 hours, turning it over and around in the marinade at least a few times.

Place meat on a screaming hot grill for about 7 minutes per side.

When you take it off, cover with foil and let it rest for 10 minutes before carving.

Carve on a slant, against the grain, making thin slices.   Be sure to swish it around in the juices that are in the bottom of your serving platter.