Flank Steak Marinated In Balsamic Vinegar

• 1 Flank Steak - 1 - 1.5 lbs. - Trim fat
• Marinade
• 3/4 c. balsamic vinegar
• 1 clove garlic - crushed
• 1/2 tsp. crushed red pepper - or to taste
• s & p
• 1 tsp. orange zest
• 1/2 lb. mushrooms - your choice. I like white and shiitake.
• 1 cl garlic - minced.
• Olive oil or butter - your choice
• 1 red bell pepper - sliced
• 1/2 pasilla pepper - or use green pepper if you don't want the heat of the pasilla
• 1 large onion - sliced.
• 1/4 c. balsamic vinegar
• S & P
• Olive oil

1. Combine ingredients for marinade, pour over steak and marinate for at least 1 hour, up to 4 hours. Turn occasionally.
2. To finish: Grill flank steak - do not overcook this cut of meat. Anything past medium will render it tough and inedible. While the steak is cooking, saute mushrooms and garlic in olive oil or butter. Season with salt and pepper. Keep warm. Saute peppers and onions with garlic until just tender. Add a splash of balsamic vinegar. Season with salt and pepper.
3. When steak is done, let rest for 5 minutes. Slice on a diagonal across the grain of the meat. Serve over the pepper/onion saute. Pass mushrooms to put over the beef.
4. Serve with a simple green salad, crusty bread and either rice or oven roasted potatoes. Beefeaters love this meal.

marinade, balsamic vinegar, garlic, red pepper, orange zest, mushrooms, garlic, olive oil, red bell pepper, pepper, onion, balsamic vinegar, p, olive oil

Taken from www.epicurious.com/recipes/member/views/flank-steak-marinated-in-balsamic-vinegar-1204370 (may not work)