INGREDIENTS
1
piece Flank steak
2 cups
Basil, tightly packed fresh leaves
8 cloves
Garlic
1 pint
heirloom cherry tomatoes
2
Shallot
5
sprigs Thyme
1/2 cup
Balsamic vinegar
3
Black pepper, Freshly cracked
2
Kosher salt
1 tsp
Kosher salt
1/2 tsp
Red pepper flakes
1 1/4 cups
Olive oil
2 tbsp
Red wine vinegar