Ingredients

• 1 teaspoon dried basil
• 1 teaspoon Dijon mustard
• ¼ teaspoon each pepper and granulated sugar
• 1 flank steak (about 1 ½ pound)
• salt

Directions

• Directions
• In a large shallow glass dish, whisk together oil, vinegar, garlic, basil, mustard, pepper and sugar; add steak turning to coat.
• Cover and marinate in refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
• Let stand at room temperature for 30 minutes.
• Reserving marinade, place steak on greased grill over medium high heat; grill, brushing occasionally with marinade, for 5 to 7 minutes per side for medium-rare or to be desired doneness.
• Transfer to cutting board; tent with foil and let stand for 5 minutes. Season with salt to taste.
• To serve, slice diagonally across the grain into thin slices.