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Barbequed Marinated Flank Steak
July 30, 2003

This is a fantastic marinade! The meat gets a wonderful color/glaze when cooked over a charcoal or gas grill. I cook it medium rare to medium and slice it (against the grain) and serve it over spring mix lettuce, sliced tomatoes, roasted red peppers and top it with crumbled gorgonzola and serve it with a balsamic type viniagrette and a side of crusty french bread and a nice glass of red or white wine. Very easy and elegant!

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