Grilled Flank Steak W/ Tomato Ginger Vinagrette

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Title: Grilled Flank Steak W/ Tomato Ginger Vinagrette
Categories: Main dish, Meats
Yield: 4 Servings

1 c Olive oil, divided
6 Cloves garlic, finely
-chopped and divided
1/4 c Balsamic vinegar, divided
2 tb Lemon juice
3 1/2 tb Grated fresh ginger, divided
2 tb Soy sauce
1 lb Flank steak
1/4 ts Salt
1 cn (14 1/2-ounce) DEL MONTE
-FreshCut Diced Tomatoes,
-undrained
1 tb Hickory-flavored barbecue
-sauce

Combine 2/3 cup oil, 5 cloves garlic,1 tablespoon balsamic vinegar, lemon
juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish. Add
steak, turning to coat. Cover and refrigerate overnight, turning
occasionally. Drain tomatoes, reserving tomatoes and juice separately.
Combine remaining 1/3 cup oil, 1 clove garlic, 3 tablespoons balsamic
vinegar, 1 1/2 tablespoons ginger, salt, barbecue sauce, and reserved
tomato juice in container of an electric blender; cover and process until
smooth. Pour into a bowl; add reserved tomatoes. Cover and refrigerate
until ready to serve. Place steak on cooking grate; grill over medium-hot
coals (350° to 400°) 7 to 8 minutes on each side or to desired degree of
doneness. Cut steak diagonally across grain into thin strips; serve with
tomato mixture.

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