Published on Wednesday, 30 November -0001 00:00
2 pounds beef flank, skirt steaks or cut 1 inch thick top round steaks
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
1 tablespoon freshly grated lemon peel
4 gloves garlic, minced
1 teaspoon pepper
Combine marinade ingredients in medium sized bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steaks to coat. Close bag an marinate in refrigerator 6 hours or as long as overnight, turning occasionly.
Remove steaks from marinade and cook to preferred doneness.
Tip: Marinate for at least six hours but never more than 24 hours.