1. In a blender, combine the garlic, rosemary, oregano, mustard
and vinegar and puree until the garlic is minced. With the machine
on, gradually add the oil and blend until creamy. Season lightly
with salt and pepper.
2. Add the meat to a glass or ceramic baking dish and pour all
but ¼ cup of the vinaigrette on top; turn the meat to coat. Cover
with plastic wrap and refrigerate for at least 4 hours and up to
3. Light a grill and oil the grates. Remove the steak from the
marinade, letting the excess drip off. Season with salt and pepper.
Grill the steak over moderate heat, turning occasionally, until
lightly charred and an instant-read thermometer inserted in the
thickest part registers 125°, 10 to 12 minutes. Transfer the steak
to a carving board and let rest for 5 minutes. Thinly slice the meat
against the grain and serve, passing the remaining vinaigrette at
the table. —Grace Parisi
SERVE WITH Grilled halved cherry tomatoes, sliced leeks and bread.