1 to 1 1/2 pounds flank steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried leaf oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
Trim steak of any excess fat and place in a food storage bag; add remaining ingredients. Turn to mix and coat the steak. Refrigerate for 2 to 4 hours, turning frequently.
Grill the steak over medium high heat for about 5 to 7 minutes on each side, or until done as desired. Slice thinly to serve.
Serves 4.
