Place trimmed flank steak in a gallon zipper bag with ½ cup of Marzetti Simply Balsamic Vinaigrette. Allow to marinate refrigerated for 6 to 24 hours.

For best results, remove flank steak from refrigerator up to 1 hour before grilling.

In a mixing bowl, toss together the peppers, onions and zucchini in ½ cup balsamic vinaigrette (DO NOT reuse marinade from the steak) and allow to marinate for 20 to 30 minutes. Season with salt and pepper.

Season flank steak with salt and pepper then grill for ~4 to 5 minutes per side or more depending on your desired level of doneness. When steak has reached your  desired doneness, remove from the grill and allow to rest for 10 minutes before slicing.

Grill the vegetable for 2 to 3 minutes per side. Remove the vegetable from the grill and slice the bell peppers, onions and zucchini. Keep warm.

Thinly slice the flank steak against the grain and serve on a bed of creamy polenta, grilled vegetables. Finish by drizzling balsamic vinaigrette over the steak and vegetables.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.