Ingredients
1 c. reduced-calorie Italian salad dressing
2/3 c. soy sauce
2/3 c. dry red wine
1 lemon, thinkly sliced
1/3 c. sliced green onions (1 bunch)
1 tsp. dry mustard
1/4 tsp. lemon-pepper seasoning
2+ cloves garlic, minced
1 (1 1/2-pound) flank steaks
Preparation
Combine first 8 ingredients in a large heavy-duty zip-lock bag.
Add steaks, turning to coat.
Refridgerate 8-12 hours/overnight OR place in freezer and thaw before cooking.
Broil or Grill approx. 7-9 minutes per side for medium rare, or as desired.
Thinly slice steaks diagonally across the grain.
