• 1 Env. Recipe Soup Mix; *
• 1/2 c Water
• 1/2 c Red Wine; Dry
• 1/4 c Olive or Vegetable Oil
• 1 T Parsley; Fresh, Fine Chop
• 1 t Oregano
• 1/8 t Pepper
• 2 lb Flank Steak; Beef

*Use either Onion or Onion-Mushroom Soup mix for this recipe.

In a large shallow baking dish, thoroughly blend all ingredients except steak; add steak and turn to coat. Cover and marinate in refrigerator, turning steak and piercing with fork occasionally, at least 4 hours or overnight. Remove Steak, reserving marinade. Grill or broil steak, turning once, until done. Mean while, in a small saucepan, bring remaining marinades to a boil, then simmer 5 minutes. If necessary, skim fat from marinade. Serve hot marinade with the steak.

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