2 lbs. flank steak
2 tbsp. tomato paste
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. red wine vinegar
1 med. onion (peeled and sliced in rings)
1 1/2 c. water
1 bay leaf

In a shallow dish combine all ingredients except flank steak. Score flank steak then add to mixture. Refrigerate for about 24 hours, turning frequently. Grill for 5 to 6 minutes on each side. Cut in thin diagonal slices and serve.