Flank Steak With Tomato-Olive Relish

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Southern Living


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1 1/2 pounds flank steak

3/4 teaspoon salt

3/4 teaspoon coarsely ground pepper

3 tablespoons olive oil

2 garlic cloves, thinly sliced

1/2 cup red wine or chicken broth

1 (14 1/2-ounce) can Italian-style diced tomatoes

1/2 cup pitted oil-cured black olives, sliced

1 tablespoon balsamic vinegar

3 tablespoons minced fresh parsley

Garnish: flat-leaf parsley sprig

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