Ingredients
- 2 green onions, sliced (1/4 cup)
- 1/4 cup water
- 1/4 cup dry red wine
- 1/4 cup soy sauce
- 3 tbsp lemon juice
- 2 tbsp cooking oil
- 1 tbsp snipped fresh dill
- 1 tbsp Worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp celery seed
- 1/2 tsp pepper
- 1 to 1 1/2 lb beef flank steak, cut about 3/4" thick
Preparation
Step 1
For marinade: In a medium mixing bowl combine all marinade ingredients.
To prepare meat: Score meat by making shallow cuts at 1" intervals diagonally across the steak in a diamond pattern. Repeat scoring on the second side. Place steak in a plastic bag set into a shallow dish. Pour marinade over steak in bag. Seal bag and turn steak to coat well. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Remove steak from bag, reserving marinade.
To cook by direct grill method: Grill steak on the grill rack of an uncovered grill directly over medium coals for 12 to 14 minutes or till desired doneness, turning once and brushing with reserved marinade halfway through grilling time.
To serve: Slice the meat diagonally across the grain into very thin slices.