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A simple marinade made in the blender with balsamic vinegar, olive oil, a bit of brown sugar, and fresh marjoram gives flavor to flank steak before it’s grilled. Save some of the marinade to mix into roasted bell peppers, and add chopped olives for a briny zing to the relish. Serve with greens drizzled with Creamy Peppercorn Dressing.
For the relish:
To grill the steak:
To finish the relish:
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