Grilled Flank Steak Recipe

Fresh tomato salsa (see recipe) 1 cup dry red wine 3/4 cup balsamic vinegar

2 tablespoon olive oil 4 tablespoon coarsely chopped italian parsley 2

large cloves finely minced garlic 1 teaspoon coarse black pepper

Place flank steak in glass dish. Combine marinade ingredients in a bowl and

pour over steak. Cover and marinate for 4 hours at room temperature,

turning meat twice; or cover and refrigerate overnight. Cook 3-4 inches

over hot coals until juicy and pink inside, 3-4 minutes per side. Baste

with remaining marinade while steak is cooking. Remove from grill. Let rest

for 5 minutes, then slice thinly on the diagonal. Arrange on a serving

platter, topped with fresh tomato salsa.