Instructions: (MARINADE) In large shallow glass dish or heavy plastic bag set in bowl, combine vinegar, oil, onion, garlic and hot pepper flakes. Add steaks, turning to coat all over; cover tightly. Marinate for 24 to 48 hours in refrigerator, turning occasionally.

(HORSERADISH MAYONNAISE) Combine mayonnaise, chives, parsley and horseradish. Refrigerate until serving time.

(COATING) Mix together horseradish, mustard and mustard seeds. Remove steaks from marinade; spread half of the coating over one side of each steak. Cook in covered barbecue or covered with tented foil, coated sides up, on greased grill 6 to 8 inches over medium-hot coals or at medium setting for 12 minutes.

Turn meat; spread remaining mustard mixture on cooked side. Barbecue for about 15 minutes or until meat thermometer registers 140 F for rare or to desired doneness. Let meat stand for at least 10 minutes before carving into thin slices. Serve with Horseradish Mayonnaise.

Makes 12 servings

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