Ingredients

• 3 lb flank steaks
• 1/3 cup white-wine vinegar
• 3/4 cup olive oil
• 1 1/2 tablespoons minced fresh rosemary
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day.
2. Prepare grill for cooking.
3. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.