I've never been the biggest fan of turkey, so this Thanksgiving rather than cooking a traditional meal, I made steak. And yes there were potatoes as well! This recipe was adapted from Food & Wine Magazine (I LOVE when I get the magazine in the mail). I marinated the steak for a full 24 hours.
2 garlic cloves
1 tablespoon fresh rosemary leaves
1 tablespoon dried oregano
2 tablespoons whole grain mustard
1/2 cup balsamic vinegar
1 cup extra virgin oliv oil
Salt and pepper
1 3 pound flank steak
In a food processor, combine the garlic, rosemary, oregano, mustard, and vinegar until minced. Add the oil, salt and pepper to taste. Add to a large zip lock bag, and add the steak. Seal well and place in the fridge to marinate for at least 4 hours, up to 24 hours (I did the full 24 hours...wonderful).
Heat the grill pan over medium heat. Remove the steak and place on the grill. Add the tomatoes (I sliced them in half) and cook until hot. Cook for about 5-6 minutes on each side, or until cooked to your desired temperature. Remove from heat and place on a cutting board. Allow to rest for about 5 minutes prior to cutting. Thinly slice the meat against the grain and serve while hot.