Skirt Steak With Cipollini Onions

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1/3 cup all-purpose flour

3 pounds skirt steak, each piece cut into thirds

3 to 4 tablespoons olive oil

2 cups low-sodium beef broth

1 cup dry red wine

1/4 cup balsamic vinegar

1 tablespoon soy sauce

2 tablespoons tomato paste

1 1/3 pounds cipollinis, trimmed, peeled, and left whole*

2 tablespoons green peppercorns; if packed in brine, rinse well

3/4 cup firm spicy green olives, pitted and coarsely chopped

Fusilli tossed with butter and parsley

Steamed broccoli

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