Spanish Flank Steak With Peppered Almond-Orange Drizzle

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Diamond Nuts


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¼ cup + 2 tablespoons sherry vinegar, divided usage

2 tablespoons spicy brown mustard

1 teaspoon smoked Spanish paprika

Salt and black pepper, as desired

⅓ cup olive oil

1 clove garlic, minced

1 large flank steak, about 1 ¼ to 1 ½ pounds, trimmed if needed

1 6-ounce package Diamond whole almonds

½ cup orange marmalade

½ teaspoon dried red pepper flakes

2-4 tablespoons orange juice

Optional garnish: fresh orange slices and fresh flat-leaf parsley

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