1 med. onion, thinly sliced
1/2 c. olive oil
5 tbsp. fresh lemon juice
2 tbsp. soy sauce
2 tbsp. minced fresh parsley
3/4 tsp. minced fresh ginger
1 tbsp. ground cumin
1 tbsp. chili powder
2 tsp. dry sherry
1 tsp. turmeric
1 tsp. dried oregano, crumbled
1 tsp. coarsely ground pepper
2 lb. garlic cloves, minced
4 lbs. flank steaks
Fresh cilantro sprigs

Mix first 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to dishes, turning to coat in marinade. Cover and refrigerate overnight, turning steaks occasionally.

To grill: Remove steaks from marinade. Strain marinade into heavy small saucepan. Grill steaks (medium-high heat) to desired degree of doneness, about 4 minutes per side for medium-rare. Transfer to platter. Let stand for about 5 minutes before slicing.

Meanwhile, bring marinade to boil. Cut steaks diagonally into thin slices. Pour some of marinade over. Garnish with cilantro and serve. Nice with French bread.