Stuffed Flank Steak and Beet Salad | Times Supermarket

Ingredients

• 1 large Flank Steak
• 1⁄4 c Red Wine Vinegar
• 1⁄4 c extra virgin olive oil
• 6 garlic cloves (Peeled and minced)
• 1 bn Italian Parsley (Finely chopped)
• 1 pn salt
• 1 pn pepper
• 1 c Basil Leaves (Whole and fresh)
• 1 c Roasted Red Peppers (Peeled)
• 1 Maui Onion (Medium sized sliced)
• 1 c Parmesan Cheese (Cubed)
• 4 Beets (Roasted)
• 1⁄4 c basil
• 2 T Balsamic Vinegar
• 2 T extra virgin olive oil