1 flank steak, 1 1/2 – 2 lbs
2 Tbsp D’Avolio Espresso Balsamic Vinegar
2 Tbsp dark brown sugar
1 1/2 Tbsp Dijon mustard
2 Tbsp D’avolio EVOO
1 tsp coarsely ground black pepper
1 medium shallot, minced
2 cloves garlic, minced
1/2 tsp kosher salt
Whisk together all the marinade ingredients and place in a sealable plastic bag or flat, shallow container large enough to hold the meat. Rinse the meat, pat dry, and place in the marinade, covered, for 2 hours minimum (up to 24 hours). Turn occasionally.
Heat the grill of your choice to medium-high heat. Remove the steak from the marinade, scraping any clinging sauce and shallots back into the dish with a spatula. Pat the steak dry, and oil and salt the surface lightly. Grill 3-6 minutes per side, taking care not to overcook. Baste with the marinade while cooking, reserving at least 1/2 c. When done, set on a platter to rest, tented with foil, while you finish the sauce (let rest at least 5 minutes before slicing).
Put the remaining marinade in a small saucepan and bring to the boil along with any juices that collect on the platter. Reduce to a simmer and cook for a minute or two; the sauce should thicken slightly. Slice the steak thinly against the grain and spoon the sauce over to serve.