> 1/2 cup Holland House ® Organic Red Wine Vinegar
> 1 tbsp honey
> 2 tsp garlic powder
> 2 tsp Dijon mustard
> 4 tsp dried oregano
> 1/2 tsp chile flakes
> 1 tsp salt
> 1/2 tsp ground black pepper
> 1/3 cup + 2 tbsp extra virgin olive oil, divided
> 1 lb flank steak
Measure the vinegar, honey, garlic powder, mustard, oregano, chile flakes, salt, pepper and ⅓ cup of oil into a jar with a tight-fitting lid. Shake until combined.
Pour ¼ cup into a smaller jar, add the 2 Tbsp. of oil, cover and refrigerate for the salad dressing. Makes about ⅓ cup.
Pour the remaining dressing into a zip top plastic bag, add the steak and mix to combine. Refrigerate 2 hours or overnight.
Pat the steak dry and grill/cook to your desired level of doneness. Let rest 15 minutes, then slice thinly against grain.
Serving Suggestion: Dress salad greens/arugula with a few Tbsp. of the reserved dressing. Top with sliced steak, shaved Parmesan and a drizzle of the dressing.