My family has made this recipe for many years and it’s a great way to cook a piece of flank steak. Flank steak is a tough piece of meat but very flavorful and cutting thinly across the grain makes it a wonderful piece of beef. Start by combining 1/4 C.
This is a delicious and very flexible recipe that makes a beautiful appetizer. There are many substitutions you can make but here I used pepperoncini, cherry peppers, sopresseta, salami, diced provolone, cauliflower, green and black olives, grape tomatoes, red and orange bell peppers, artichoke hearts, and mushrooms. For the dressing,