1/3 cup red-wine vinegar
2tbsp olive oil
1 tbsp Worcestershire sauce
1 tbsp Dijon Mustard
2 garlic cloves, finely chopped
2 green onions, finely chopped
¼ tsp ground black pepper
1 ½ lbs of beef flank steak
Whisk together all ingredients except steak. Place steak and marinade in a large plastic food storage bag. Refrigerate, and turn occasionally, for 6 hours. Grill the meat 12 to 14 minutes for medium rare; turning occasionally. Let stand 5 minutes and then cut on the diagonal.
Submitted by Shelle McGovern
