Grilled Flank Steak with Tomato Ginger Vinagrette

Directions

Combine ⅔ cup oil, 5 cloves garlic, 1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish .

Add steak, turning to coat.

Cover and refrigerate overnight, turning occasionally.

Drain tomatoes, reserving tomatoes and juice separately.

Combine remaining ⅓ cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1½ tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender; cover and process until smooth.

Pour into a bowl; add reserved tomatoes.

Cover and refrigerate until ready to serve.

Place steak on cooking grate; grill over medium-hot coals (350? to 400 degrees F) 7 to 8 minutes on each side or to desired degree of doneness.

Cut steak diagonally across grain into thin strips; serve with tomato mixture.