Barbecued Flank Steak

BARBECUED FLANK STEAK
Easy no-fuss recipe. Steaks should be served Rare to Med. Rare. If overcooked it will toughen. Serves 8-10 generous servings.
3	Flank Steaks	3
MARINADE
6	Garlic cloves, minced	6
1/2 cup	Finely chopped green onions	125 mL
1/2 tsp	Dry mustard	2 mL
1 tsp	Coarsely ground pepper	5 mL
1/3 cup	Olive Oil	75 mL
1/3 cup	Dry White wine	75 mL
3 tbsp	White wine vinegar	50 mL
2 tbsp	Soy Sauce	25 mL
	Salt

Remove any membranes and excess fat from steaks. Score both sides lightly in a diamond pattern. Place in a large shallow dish or large plastic resealable bag set inside a large dish.
MARINADE: Combine all ingredients, except salt. Pour over steaks, then cover and refrigerate at least 4 hours or overnight, turning periodically. Remove steaks, pat off excess marinade with paper towel, reserving marinade. Brush Grill with oil. Grill over medium high setting for 4 to 6 minutes for rare; baste occasionally with reserved marinade. Steak should be served rare. Longer cooking will toughen steak. However, steak may be cooked 7 to 8 minutes for medium. Transfer Steak to a carving board and let stand for 3-4 minutes. Sprinkle with salt to taste before thinly slicing. To carve, cut across grain into thin diagonal slices.

BARBECUED FLANK STEAK