The Last 'Stagon (Grilled Flank Steak) with Ying Yang Vegetables

• 1 flank steak (about 2 pounds)
• 2 tablespoons minced garlic
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• Teriyaki sauce, for brushing
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 bell peppers, halved, seeded and sliced
• 2 zucchini, halved lengthwise and cut into half moons
• 1 onion, halved and sliced
• Salt and freshly ground black pepper

1. For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil.
2. Sprinkle all over with salt and pepper.
3. Let sit for 10 minutes.
4. Preheat a grill or grill pan over high heat.
5. Brush the steak with some teriyaki sauce.
6. Grill the steak until medium rare, about 6 minutes on each side.
7. Remove the steak from the grill and let sit.
8. For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat.
9. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring.
10. Season with salt and pepper.
11. Slice the steak thinly against the grain.
12. Serve with the vegetables.

flank steak, garlic, extravirgin olive oil, salt, teriyaki sauce, extravirgin olive oil, unsalted butter, bell peppers, zucchini, onion, salt

Taken from www.foodnetwork.com/recipes/the-last-stagon-grilled-flank-steak-with-ying-yang-vegetables-recipe.html (may not work)