INGREDIENTS
8 slices
flank steak
1 serving
extra virgin olive oil
1 serving
salt and pepper
1 serving
fresh rosemary
1
red bell pepper
1
green bell pepper
1 medium
zucchini
1 medium
yellow onion
9 servings
cremini mushrooms
1 tsp
extra virgin olive oil
1 large clove
garlic
1/4 cup
balsamic vinegar
2 tbsp
dry red wine
2 tsp
brown sugar
2 sprigs
fresh rosemary
1/4 cup
beef broth