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GRILLED FLANK STEAK WITH GRILLED PEPPERS
2 (1 pound) flank steaks
2 Tbsp. dry red wine
1 Tbsp. Worcestershire sauce
1 Tbsp. red wine vinegar
1 Tbsp. prepared horseradish
1 Tbsp. tomato paste
1/2 tsp. fresh thyme
2 cloves garlic, minced
2 large yellow or red peppers, seeded and sliced
Trim all visible fat from steaks; score on both sides in 1 1/2 inch squares, and place in a shallow dish. Combine red wine and next 7 ingredients; pour over steaks, and turn to coat. Cover; marinate in refrigerator at least 8 hours, turning occasionally.
Remove steaks from marinade. Grill, covered, over hot coals 7 minutes on each side or to desired degree of doneness. Add peppers to grill during last 7 minutes of cooking. To serve, cut steaks diagonally across grain into thin slices.
Makes 8 servings.
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