Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 each | Env. Recipe Soup Mix; * |
| ½ cup | ;Water |
| ½ cup | Red Wine; Dry |
| ¼ cup | Olive Or Vegetable Oil |
| 1 tablespoon | Parsley; Fresh, Fine Chop |
| 1 teaspoon | Oregano |
| ⅛ teaspoon | Pepper |
| 2 pounds | Flank Steak; Beef |
* Use either Onion or Onion-Mushroom Soup mix for this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large shallow baking dish, thoroughly blend all ingredients except steak; add steak and turn to coat. Cover and marinate in refrigerator, turning steak and piercing with fork occasionslly, at least 4 hours or overnight. Remove Steak, reserving marinade. Grill or broil steak, turning once, until done. Mean while, in a small saucepan, bring remaining marinades to a boil, then simmer 5 minutes. If necessary, skim fat from marinade. Serve hot marinade with the steak.