1-1/2 lb. flank steak 1 Tablespoon fresh basil, cut in strips 2 garlic cloves, minced 1/4 cup balsamic vinegar Salt and pepper
For topping: 1/2 cup pitted Kalamata olives, drained & chopped 2 Tablespoons olive oil 1/4 teaspoon fresh ground pepper 2 cloves roasted garlic, chopped 2 large basil leaves, chopped 1/4 cup feta, crumbled Kosher salt to taste
Salt and pepper both sides of steak. Mix basil and garlic together and rub on both sides of steak. Place steak in a glass baking dish and pour vinegar over top. Turn steak to coat. Cover dish with plastic wrap and refrigerate overnight. Prepare grill. Mix topping ingredients together and set aside. Grill over hot coals until browned on outside, about 5 minutes per side. Remove from grill and slice across the grain. Serve steak topped with kalamata topping.