Recipe courtesy of Hines Ward

The Last 'Stagon (Grilled Flank Steak) with Ying Yang Vegetables

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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1 flank steak (about 2 pounds)

2 tablespoons minced garlic

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Teriyaki sauce, for brushing


2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 bell peppers, halved, seeded and sliced

2 zucchini, halved lengthwise and cut into half moons

1 onion, halved and sliced

Salt and freshly ground black pepper


  1. For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes.
  2. Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit.
  3. For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper.
  4. Slice the steak thinly against the grain. Serve with the vegetables.
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