Inexpensive flank steak makes a delicious change from burgers and chops.

3	1-lb.	flank steaks
6	cloves	garlic, minced
1/2	C	finely chopped green onions
3/4	tsp.	coarsely ground pepper
1/2	tsp.	ground mustard
1/3	C	olive oil
1/3	C	dry white wine
3	tbsp.	white wine vinegar
2	tbsp.	light soy sauce
		salt

Remove any membranes and excess fat from steaks. With sharp knife, slash steaks at 2-inch intervals around edges to ensure steaks lie flat on grill.

Combine marinade ingredients and pour over steaks, then cover and refrigerate for 3 hours, turning periodiacally.

Remove steaks from marinade reserving marinade. Grill about 2 inches from coals for 4 to 6 minutes on each side, basting occassionally with marinade.

Transfer to cutting board and let stand for 3 or 4 minutes. Sprinkle with salt to taste before slicing thinly diagonally across grain. Makes 9 to 12 generous servings.