1 cup Vegetable oil
1/2 cup Soy sauce
1/3 cup Red wine vinegar
1/4 cup Lemon juice
3 tablespoon Worcestershire
2 tablespoon Dijon mustard
1 teaspoon Pepper
1 clove Garlic, minced
2 (1 lb) flank steaks
Yield: 4 servings
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 diagonally into thin strips.