1. Trim the flank steak and place in a flat pan. Mix the mustard, vinegar, vermouth, rosemary, pepper and oil and pour over steak. Cover and refrigerate overnight, turning several times.
2. Drain meat and pat dry with paper towel. Grill at high heat for 3 minutes each side. Baste meat with marinade. Cook for an additional 3-4 minutes.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.