Inexpensive flank steak makes a delicious change from burgers and chops.

3

1-lb.

flank steaks

6

cloves

garlic, minced

1/2

C

finely chopped green onions

3/4

tsp.

coarsely ground pepper

1/2

tsp.

ground mustard

1/3

C

olive oil

1/3

C

dry white wine

3

tbsp.

white wine vinegar

2

tbsp.

light soy sauce

salt

Remove any membranes and excess fat from steaks. With sharp knife, slash steaks at 2-inch intervals around edges to ensure steaks lie flat on grill.

Combine marinade ingredients and pour over steaks, then cover and refrigerate for 3 hours, turning periodically.

Remove steaks from marinade reserving marinade. Grill about 2 inches from coals for 4 to 6 minutes on each side, basting occasionally with marinade.

Transfer to cutting board and let stand for 3 or 4 minutes. Sprinkle with salt to taste before slicing thinly diagonally across grain. Makes 9 to 12 generous servings.