Yield: 4 servings
|1 cup||Vegetable oil|
|½ cup||Soy sauce|
|⅓ cup||Red wine vinegar|
|¼ cup||Lemon juice|
|2 tablespoons||Dijon mustard|
|1 clove||Garlic, minced|
|2||(1lb) flank steaks|
Marinate meat in combined ingredients at least 6 hours or overnight in a ziploc bag, turning occasionally. Discard marinade, retaining onion slices.
Encase onions in aluminum foil; grill steaks and onions over medium high coals
(350-400 degrees) about 15 minutes or till of desired doneness, turning.
Cut across diasgonally into thin strips.
Southern Living 11-95.
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95