1 - 1 1/2 lbs. beef flank steak, 3/4 inch thick
1/4 c. sliced green onions
1/4 c. water
1/4 c. dry red wine
1/4 c. soy sauce
3 tbsp. lemon juice
2 tbsp. cooking oil
1 tbsp. fresh dill or 1 tsp. dried dill
1 tbsp. Worcestershire sauce
2 cloves garlic, minced
1/2 tsp. celery seed
1/2 tsp. pepper

Score meat on both sides by making shallow cuts at 1 inch intervals diagonally across steak in a diamond pattern. Place meat in shallow dish.

For marinade, combine all remaining ingredients and pour over meat. Cover the meat and marinate in refrigerator for 6-24 hours, turning meat occasionally.

To cook, drain meat, reserving marinade. Broil 6 inches from heat for 12-14 minutes or grill directly over medium coals for 12-14 minutes, turning once and brushing with marinade.

To serve, thinly slice meat across the grain. Makes 6 servings.