INGREDIENTS
16 ozs
flank steak
2 larges
zucchini
1 large
squash
1 cup
mushrooms
1/2 cup
optional: ranch
1 tbsp
balsamic vinegar
2 tbsp
lemon juice
3 media
garlic cloves
2 media
shallots
1 cup
cilantro
1 cup
basil
1/2 cup
parsley
1/2 cup
olive oil
3/4 tsp
coarse salt
1/2 tsp
cracked pepper