Instructions: Andrea and Marjorie have entered their soy-sauce meat marinades in the milleu. Here are two much simpler ones that I use. Both with marinate at 2 pound steak to serve 4-6 depending on how carnivorous the eaters are. I use flank steak for these, but any steak or pieces of tender meat for skewering can be used. and Row

For either marinade: Score both sides of steak in a diamond pattern with a sharp knife. Mix ingredients with the steak in a ziplock freezer bag. Press to expel air and let meat marinate from 2-24 hours. Preferably cook on a grill over coals or electric heat, turning once, to the desired degree of doneness. I dont baste the meat with the marinade because it is already pretty salty, but that is a taste thing. Slice in thin (1/8-1/4 inch)

slices across the grain. This is just as good room temp as hot - a consideration for shabbat?

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