Asian Flank Steak

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Asian Flank Steak recipe
Cooking Light, MAY 1996

Yeah, I’m not so great with cooking meat for some reason. This was mighty tasty, but I undercooked it at first…like WAY undercooked it. I didn’t have the right kind of vinegar so I used balsamic instead. I think it tasted better than rice wine vinegar would have. We served it was spicy peanut sauce over linguine an Asian mixed vegetables out the freezer.

Measuring cups and spoons
Cutting board

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