Flank Steak With Melon Relish

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Self Magazine

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Ingredients

1 large cantaloupe, peeled, seeded and diced

1 medium red onion, diced

1 cup Italian parsley, chopped

1/2 cup fresh mint, chopped

2 tablespoons white balsamic (or cider) vinegar

2 tablespoons extra-virgin olive oil

3 pounds flank steaks

2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

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