|Flank steak||1 1⁄2 Pound, all visible fat removed (1 inch thick)|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Tablespoon (acceptable)|
|Tarragon vinegar/Wine vinegar||3 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Minced fresh parsley||3 Tablespoon|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Place steak in a baking dish.
In a small bowl, combine ingredients for marinade.
Pour over steak and turn to coat.
Cover and refrigerate for at least 8 hours, turning occasionally.
Remove steak from marinade, pat dry and sprinkle with additional freshly ground pepper.
Broil 4 to 6 inches from heat 4 to 7 minutes on each side for medium-well done, or 3 to 5 minutes on each side for medium-rare.
Slice thin diagonally across the grain.