Festive Flank Steak

Festive Flank Steak
2 flank steaks (about 3 pounds total)
Meat tenderizer
1/3 cup soy sauce
1/3 cup sweet sherry
1/3 cup tarragon vinegar or 1/3 cup wine vinegar mixed with 1 1/2 tablespoons dried tarragon
1/2 cup butter
3 cups chopped onion
3 cups chopped green and/or red peppers
1 pound mushrooms, sliced
3/4 cup chopped fresh parsley, or 1/2 cup dried parsley flakes
Salt and pepper to taste
Prick meat on both sides with a fork. Sprinkle with a little water and meat tenderizer.
Combine soy sauce, sherry and vinegar in a resealable plastic bag. Add steaks to bag and let marinate in refrigerator 2-12 hours, turning occasionally.
In a large skillet melt butter over medium heat. Add onions and peppers, sauteing until tender. Add mushrooms, parsley and salt. Saute until mushrooms are just cooked. Place mixture in bowl and keep warm until ready to serve.
Remove meat from marinade. Broil flank steaks to desired doneness, from 3-6 minutes on each side. Transfer steaks to carving board and slice thinly at 45-degree angle.
Place meat on serving platter, garnish with a small portion of the vegetable mixture and fresh parsley. Serve the remaining vegetables on the side.
Serves 10 to 12.
Nutrition values per serving: 332 calories, 19 g fat, 5 g carbohydrates, 1 g fiber, 32 g protein, 97 mg cholesterol, 555 mg sodium.