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2 1-1 1/2 lb flank steaks
2 cup onions, chopped
4 tbs garlic flakes
1 cup oil
2/3 cup vinegar
2 tsp salt
1/2 tsp thyme
1/2 tsp marjoram
1/8 tsp red pepper
Diagonally slice steaks across grain into 1/4in thick slices. Roll up slices and secure with toothpicks. Place
pinwheels in a medium pot and sprinkle with
chopped onion. Combine remaining
ingredients, stirring well. Pour marinade over pinwheels. Cover and put in cooler at least 8 hours. Remove pinwheels
from marinade. Grill over medium-hot coals 14 to16 minutes or until desired degree
of doneness, turning pinwheels frequently.
Thanks to Judy Lausch, a Prodigy Wood Badger.
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