Recipe courtesy of The Bear Cupboard (http://bearcupboard.blogspot.com)

Bear Rating:  9 out of 10


1/2 cup vegetable oil

2-1/2 Tbsp. soy sauce

2-1/2 Tbsp. drinking-quality dry white wine

1-3/4 Tbsp. freshly squeezed lemon juice

4 tsp. Worcestershire

2 tsp. ground dry mustard

3/4 tsp. sea salt

1 tsp. black pepper

1 Tbsp. chopped fresh parsley

2 tsp. ground cloves

1 (1-lb) beef flank steak, preferably grass fed

Combine all ingredients except steak in resealable plastic bag.  Seal and massage to distribute ingredients.  Add steak.  Refrigerate 8 hours or overnight.  Discard marinade.  Place steak on preheated 425F grill, about 4 minutes each side, or till desired degree of doneness is reached.  (Remember that steak will continue to cook after it is removed from heat.) 

 Let steak "settle" for 5-10 minutes; cut slices of desired thickness on an angle (like a London broil).  Yield:  About 4 servings

Leftovers make delicious sandwiches.