Marinated Flank Steak

• 1/3 cup red wine vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon Worcestershire
• 1 tablespoon honey
• 1 teaspoon prepared mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon pepper
• 1 flank steak (1 1/2 to 2 lb.), fat trimmed

1. In a 1-gallon zip-lock plastic bag or a large bowl, mix vinegar, ketchup, soy sauce, oil, Worcestershire, honey, mustard, garlic, dill, and pepper. Add steak, seal bag or cover bowl, and chill, turning meat occasionally, at least 4 hours or up to 1 day.
2. Lift steak from marinade and let drain briefly; reserve marinade.
3. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning to brown evenly, to medium-rare (cut to test), 10 to 12 minutes.
4. Transfer steak to a platter and keep warm. Pour reserved marinade into a 6- to 8-inch frying pan and bring to a boil over high heat. Pour into a bowl. Cut meat across the grain into thin, slanting slices. Serve with marinade to add to taste.

red wine vinegar, ketchup, soy sauce, vegetable oil, worcestershire, honey, mustard, garlic, dill weed, pepper, flank steak

Taken from www.myrecipes.com/recipe/marinated-flank-steak-0 (may not work)