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My husband and I are beef eaters, and this dish is one we like for entertaining family and friends-it's easy to prepare and looks and tastes great. A simple marinade tenderizes the steak for grilling, and colored peppers charred alongside add spicy, smoky flavors and bright colors. It's a very pretty dish.
Originally published as Marinated Flank Steak with Peppers in
February/March 1990, p49
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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