The marinated flank steak can either be grilled on an outside grill
or broiled in the oven to desired doneness. (This is a combination
of material adapted from two different recipes in Taste of Home
Backyard Grilling: Recipes and Tips to Grill Like a Pro, Reiman
Media Group, Inc., 2006.)
1 1/2 - 2 lbs. flank steak
1/4 cup soy sauce
1/4 cup peanut or vegetable oil
1/4 cup red wine
1 tablespoon red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 - 3 cloves of garlic, minced
4 - 6 green onions, chopped
1/2 teaspoon dried oregano
1 - 1 1/2 teaspoons cracked black pepper
Combine and mix marinade ingredients in bowl; pour into large
sealable plastic bag; add steak cut into 2 or 3 large pieces;
marinate for 8 - 12 hours in refrigerator, turning occasionally.
Discard marinade and grill steak. Cut into thin strips across
the grain and serve.
Recipe produces 6 - 8 servings.
This recipe works fine as leftovers to be reheated in toaster oven.