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Italian Flank Steak by Donna Smith

2 envelopes Italian salad dressing mix
2 tablespoons vegetable oil
1 flank steak, about 1 pound


	Combine oil and dressing mix in plastic resealable bag. Add steak and shake to coat. Refrigerate at least 2 hours or overnight. Grill or broil until desired doneness.


	Serve with a crisp salad and garlic bread.

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