3 1/4 lb. sirloin, 1 1/2 to 2 inches thick
1/2 c. soy sauce
1/2 c. dry red wine
1/3 c. vegetable oil
1/3 c. green onions, sliced thin
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. sweet basil
1/2 tsp. leaf thyme

Place steak in shallow, non-metal pan. Puncture meat thoroughly. Pour marinade over meat and refrigerate 4 hours (overnight is best). Turn 2-4 times. Drain steak. Broil or grill. Chill. Slice in thin strips. Great for picnics and outdoor concerts.