2/3 cup dry white wine
1/4 cup olive oil
2 1/2 tablespoons cracked pepper
4 teaspoons sugar
2 garlic cloves, pressed
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
2 1 1/2 pound flank steaks, trimmed
Combine first 7 ingredients in a shallow dish or large heavy duty zip top bag; add steaks. Seal and Chill 8 hours, turning occasionally. Remove steaks and bell pepper from marinade, discarding marinade. Place bell pepper strips in a grill basket. Grill steaks and bell peppers, covered with grill lid, over high heat 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across the grain into thin strips. Serve with steamed zucchini and grilled corn on the cob. Cover and chill leftovers remaining, can use in salad for another meal.
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