Adapted from marthastewart.com
cup safflower oil
cup balsamic vinegar
tablespoon chopped garlic
teaspoons freshly ground pepper, plus more for seasoning
hanger steak (1½ to 2 pounds), cut lengthwise into 2 strips and membrane removed
Prep: Combine oil, vinegar, garlic, and pepper in a large shallow dish. Add steak, turning to coat. Refrigerate at least 6 hours and up to 8, turning once if possible. Remove steak from marinade, and discard marinade. Let steak stand at room temperature 30 minutes. Season very generously with salt and pepper. Grill: Heat grill to medium-high. Grill steak, uncovered, rotating frequently, until internal temperature reaches 125 degrees for medium-rare or 130 degrees for medium, about 12 minutes total. Transfer steak to a cutting board, and let rest 5 minutes. Slice steak on the diagonal.