- Combine dressing, sage, basil, rosemary and garlic in large resealable plastic bag. Add steak. Seal and place in dish. Marinate in fridge 8 to 24 hr.
- Remove steak from marinade, letting excess drip off. Season steak with pepper and salt. Place on grill preheated to medium-high. Grill about 10 min., turning once, for medium-rare (internal temperature 145˚F/63˚C), or cook to preferred doneness. Let rest 10 min. Slice thinly across the grain to serve.
Add leftover steak slices to tacos, pastas or sandwiches.