2 lb. beef flank or round steak, 1/2" thick
1 1/2 tsp. garlic salt
3 tbsp. salad oil
1 (8 oz.) can tomato sauce
1 tsp. oregano leaves
2 tbsp. vinegar

Score each side of meat 1/8" deep in diamond pattern. Place meat in shallow glass dish. Mix garlic salt, oregano leaves and oil; spread on meat. Drizzle vinegar over meat. Cover; refrigerate at least 1 hour.