Makes 4 servings. Difficulty
For marinade: 1-1/2 Tablespoons roasted garlic 1/4 cup sun-dried tomatoes (packed in oil), drained 1/4 cup olive oil 2 Tablespoons balsamic vinegar 1/4 cup fresh basil 1 teaspoon fresh oregano 2 Tablespoons fresh Italian parsley 1 teaspoon fresh thyme
1-1/2 pounds flank steak
1/4 cup butter, softened 1 Tablespoon fresh chives, chopped 1/2 teaspoon fresh oregano, chopped 1-1/2 teaspoons fresh thyme, chopped 1 Tablespoon fresh basil, chopped 1-1/2 teaspoons fresh lemon juice Salt and freshly ground black pepper
In a food processor, place roasted garlic, sun-dried tomatoes, olive oil, balsamic vinegar, 1/4 cup fresh basil, 1 teaspoon fresh oregano, 2 tablespoons fresh Italian parsley, and 1 teaspoon thyme; process until smooth.
Season flank steak on both sides with salt and freshly ground black pepper.
Pour processed marinade over steak and turn steak to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
Meanwhile, prepare herb butter. In a small bowl combine butter, chives, oregano, thyme, basil and lemon juice. Adjust seasonings to taste with salt and freshly ground black pepper. Cover and chill until ready to use.
Heat a gas grill over high heat. When hot, turn one side off and lay flank steak over the "off" side. Grill for 6-7 minutes. Turn the "off" side "on" and the "on" side "off". Flip flank steak over onto the new "off" side. Continue to grill for 6-7 minutes or until steak reaches desired doneness.
Remove from grill and transfer the flank steak to a platter. Top with 2 tablespoons herb butter and tent with foil to keep warm. Let rest for 5 minutes.
To serve; cut flank steak into thin slices against grain.