2 tbsp. balsamic vinegar
1 tbsp. lemon juice
1 1/2 tbsp. Dijon mustard
1 c. olive oil
2 cloves garlic, minced
1 tsp. dried basil
1 flank steak
1 c. carrots, crinkle cut
1 c. sliced mushrooms
3/4 c. dilled havarti cheese, cubed
3/4 red pepper, julienne
1/4 red onion, crescent slices
1 stalk celery, cut on bias
1/4 c. watercress
1/2 c. radishes, sliced
1 1/2 tbsp. champagne vinegar
1 c. olive oil
1 tsp. boursin herb seasoning

Combine balsamic vinegar, lemon juice, Dijon mustard, olive oil, minced garlic and basil. Marinate flank steak for several hours or overnight. Grill flank steak for approximately 5-7 minutes each side.