This is an easy and “dressy” dinner for guests, especially when served with a colorful couscous and a salad.
2 tablespoons lemon juice
1/2 cup soy sauce
1/2 cup dry red wine (I like cabernet)
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 large clove garlic, minced
Pepper, to taste
3 to 4 green onions, chopped, including tops
3 tablespoons dried dill or fresh chopped dill weed
1 1/2 pounds flank steak, trimmed
Mix all marinade ingredients. Marinate flank steak for 2 1/2 hours in the refrigerator. Turn occasionally for even marinating. Broil or grill the meat five minutes per side for rare meat. Slice meat on the diagonal across the grain and serve.
Taken from Nancy Mucklow’s recipe in "Fair Family Favorites: Celebrating 100 Years of the Routt County Fair."