• 18 oz raw flank steak (should yield three 5-oz cooked servings)
• 11 oz (2/3 lb) portabella mushrooms with stems removed, chopped
• 2 cups (2 small) summer squash, sliced
• 1-½ cups (2 small-medium 2-¾” x 2-½”) bell peppers, cut into strips
• ½ tsp freshly ground black pepper
• ¼ tsp salt
• 1 clove garlic, minced
• Non-stick cooking spray

Direction

Steak: Trim visible fat from flank steak. Rub steak with ¼ tsp salt and ¼ tsp black pepper. Prepare grill by spraying grill grates with non-stick cooking spray for 5 seconds. Preheat outdoor grill to medium-high heat. Grill 5-7 minutes on each side, until desired internal temperature is reached. Use a meat thermometer for best results. Let steak rest 10 minutes and then slice diagonally, across the grain. Salad: Spray a large frying pan with non-stick cooking spray for 5 seconds and turn heat to medium-high. Add vegetables, minced garlic, and ¼ tsp black pepper to pan. Sauté 5 minutes, until vegetables are al dente (tender-crisp). Serve steak over sautéed vegetables.