1 lg. flank steak, about 1 inch thick

Pierce flank steak on both sides with a fork. Sprinkle soy sauce and dill weed on meat. Turn over and repeat. Let stand in refrigerator for 4 hours.

Saute onions and fresh mushrooms in butter in frying pan. When tender, add a little bit of flour to make a roux, stirring constantly. Add water, a shake of Kitchen Bouquet and a splash of dry vermouth. Keep warm. This will be a thin type of gravy.

Grill meat on barbeque or in broiler. When done, it cooks fast, slice meat on the diagonal in very thin slices. Serve meat and gravy hot. Serves 3-4.