2 1 1/4 to 1 1/2-pound flank steaks
1/4 cup soy sauce
1/4 cup balsamic vinegar
5 garlic cloves, minced
3 Tbs. chopped fresh rosemary or 1 tablespoon dried (fresh is better)
1 Tbs. coarsely ground black pepper
1 tsp. salt

Mix all ingredients thoroughly together in a bowl. Place flank steaks in a large Ziploc freezer bag, add marinade mixture and turn to coat meat thoroughly. Refrigerate at least 2 hours. For maximum flavor make up your marinade in the morning and let it steep all day. Remove meat from marinade and grill to desired doneness. Carve across the grain into thin strips before serving.

April 12, 2000