Peppered Flank Steak

1 lean flank steak (1.5 lbs)
1 teaspoon cracked or freshly ground pepper
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1 teaspoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice

Trim fat from steak. Rub steak with pepper, garlic, and salt.
Heat oil in a large skillet over medium-high heat. Add steak; cook six minutes on each side or until steak is desired degree of doneness, basting with vinegar. Cut steak across grain into thin slices. Drizzle lemon juice over steak.

Serves 6.
 

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