5 garlic cloves
1 teaspoon salt
1/4 cup red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
700 g flank steak
Mince the garlic and mix with salt, wine, balsamic vinegar, soy sauce and honey.
In a heavy-duty sealable plastic bag, combine the steak with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set from 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes and salad.