1 to 1 1/2 lb. beef, flank steak, about 3/4 in. 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 tsp. dried dillweed
1 tbsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. celery seed
1/2 tsp. pepper

Score meat by making shallow cuts at 1 inch intervals diagonally across steak in a diamond pattern. Repeat scoring on second side. Place meat in a plastic bag set in a shallow dish. For Marinade: In a medium mixing bowl combine green onions, water, red wine, soy sauce, lemon juice, cooking oil, dill, Worcestershire sauce, garlic, celery seed, and pepper. Pour marinade over steak. Seal bag. Marinate in refrigerator 6 to 24 hours, turning bag occasionally to distribute the marinade. Drain meat, reserving marinade. Grill steak for 12 to 14 minutes or until of desired doneness, turning once and brushing occasionally with the reserved amrinade. (Or, broil the meat about 6 inches from the heat for 12 to 14 minutes or until of desired doneness, turning once and brushing occasionally with the reserved marinade.) To serve, use a sharp knife to thinly slice meat across the grain. Makes 6 servings.