Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, grated
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 2 teaspoons honey
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

Instructions

1. Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
2. Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
3. Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.
4. Photograph by Ryan Liebe