In a shallow baking dish, combine the balsamic vinegar, Good Seasons Salad Dressing Mix, soy sauce, lemon juice, and olive oil; mix well. Stir in the ginger root, cumin, chili powder, oregano, and black pepper; mix well. Add the flank steak, turn, cover and marinade in the refrigerator for 24 hours, turning several times. Remove steak from marinade. Grill or broil steak 5-7 minutes on one side. Brush often with marinade. Turn over and grill another 3-4 minutes for medium rare. Cut the meat across the grain on the bias into thin stripes. Serve with grilled zucchini, onions, and red peppers.
Note: To roast cumin seeds, simply place in a nonstick skillet over medium heat. "Roast" for about two minutes, stirring, until seeds begin to turn brown.