Ingredients
1/2 cup water1/4 cup red wine vinegar2 tablespoons canola oil1 tablespoon tomato paste1-1/2 teaspoons garlic salt, divided1 teaspoon dried thyme, divided1/2 teaspoon pepper, divided1 bay leaf1 beef flank steak (1-1/2 pounds)
Preparation
In a small bowl, whisk the water, vinegar, oil, tomato paste, 1 teaspoon garlic salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper; add bay leaf. Pour into a shallow dish.
Score the surface of the steak, making diamond shapes 1/4 in. deep; add to marinade and turn to coat; cover and refrigerate for 3 hours or overnight, turning occasionally.
Drain and discard marinade. Pat steak dry with paper towels. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak.
On a lightly oiled grill rack, grill steak, covered, over medium-hot heat or broil 4 in. from the grill for 6-8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain.
