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, chopped
1 tbsp. + 1 tsp. coarsely ground black pepper
1 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
1 tsp. salt
3 flank steaks (about 1 1/4 lb. each)
Fresh thyme sprigs
Fresh rosemary sprigs

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).

Place steaks on grill and season all sides with pepper. Grill steaks about 4 minutes per side for medium-rare. Thinly slice steaks diagonally across grain. Arrange slices on platter and garnish with thyme and rosemary sprigs. Serves 8.