Skillet Seared Flank Steak
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2 tablespoons balsamic vinegar
Combine the vinegar, soy sauce, mustard, jalapeno pepper, ginger, garlic, black pepper and 1/4 cup olive oil in the food processor and process until smooth. Transfer to a plastic freezer bag, add the steak and marinate at room temperature for 30 minutes, turning once or twice.
Heat the remaining 2 tablespoons olive oil in a cast-iron skillet over high heat. Remove the steak from the marinade and wipe dry with paper towels. Add to the skillet and sauté for 5 minutes, or until nicely browned. Turn over and sauté 3 to 4 minutes longer (do not overcook). Season with salt and pepper, transfer to cutting board and let sit for 5 minutes before slicing. Cut crosswise on the bias into thin slices.
Makes 3 to 4 servings
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