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Grilled Balsamic Flank Steak With Peppers and Onions

Recipe photo courtesy of Petrina Tinslay

Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled—or tripled to feed a crowd.)

Source: Martha Stewart Living, June 2019
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

This recipe can easily be doubled or tripled to feed a larger crowd. You can also serve the steak and vegetables in soft hoagie rolls, drizzled with more oil and balsamic vinegar.

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