3/4 c. olive oil
1/3 c. red wine vinegar
4 1/2 tbsp. Dijon mustard
4 lg. garlic cloves, minced
2 lg. shallots or green onions, chopped
1 tbsp. + 1 tsp. coarsely ground pepper, black
1 tbsp. fresh thyme or 1 tsp. dried, crumbled
1 tsp. dried rosemary
1 tsp. salt
3 flank steaks, about 1 1/4 lbs. each

Whisk first 9 ingredients in medium bowl to blend. Place steaks in single layer in large baking dish. Pour marinade over and turn steaks to coat. Cover and refrigerate overnight. Prepare barbecue (medium high heat). Remove steaks from marinade and season all sides generously with pepper. Grill steaks to desired doneness, about 4 minutes per side for medium rare. Thinly slice steaks diagonally across grain. Arrange slices on platter. Garnish with fresh thyme and rosemary and serve. 8 servings.