2-pound Preferred Angus® boneless round steak, ½- to ¾-inch thick
Cherry tomatoes (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
⅛ teaspoon kosher salt
In 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 4 to 6 hours.
Preheat grill to medium heat. Place steak on grill. Cook until meat reaches internal temperature of 145°F on meat thermometer for medium doneness.
Use leftover marinade to baste steak while cooking. Garnish with cherry tomatoes and fresh oregano, if desired.
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