Grilled sirloin steak in an Italian marinade

Ingredients:

• 1 sirloin steak weighing 1 kg (4-5 cm thick)
• 0.5 cups extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, grated
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 2 teaspoons of honey
• 0.5 tsp red pepper flakes

Preparation:

1. In a medium bowl, combine the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes, and 1/2 teaspoon each salt and black pepper. Pour 3 tablespoons of the vinaigrette into a small bowl; cover and refrigerate until ready to serve.
2. Combine the remaining dressing with the steak in a large zip-lock plastic bag; turn the bag over several times to coat the meat with the liquid. Refrigerate for at least 4 hours or overnight, turning the bag occasionally.
3. Preheat the grill to high heat. Transfer the steak to a plate or baking sheet, drain any excess marinade, and season with salt and pepper. Let stand at room temperature for 30 minutes. Grill the steak until a thermometer inserted into the thickest part registers 130°F (55°C), 16 to 20 minutes for medium-rare, turning every 4 to 5 minutes. Transfer the steak to a cutting board and let rest for 10 minutes. Slice thinly across the grain; serve with the reserved dipping sauce.