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For two 1 - 1½ lb. flank steaks:

5 oz. soy sauce
1/3 C. vegetable oil
2 T. Worcestershire sauce
2 T. lemon juice
2 T. red wine vinegar
2 t. Italian seasoning
2 T. thinly-sliced green onion tops

Mix marinade ingredients, whisking together well. Place flank steaks in 1 gallon zipper storage bag and pour in marinade. Squeeze out excess air and seal bag. Refrigerate overnight (18-24 hours), flipping bag occasionally. On charcoal grill, arrange coals to sear over high heat, then grill over medium heat, turning every 3-5 minutes, for about 12 minutes per side in total to achieve a range of medium to medium rare (thinner end will cook faster). Rest tented in foil 10 minutes to allow redistribution of juices. Slice thinly across the grain, on the bias.

Notes: 1. Extra marinade can be used to baste during grilling. 2. Marinade made up in advance without Italian seasoning and green onion can be kept refrigerated for up to 2 weeks. 3. Grill zucchini halved or quartered length-wise, or other veggies, skin side-down; baste with marinade.

Flank steak has a very coarse grain. As L-N-S stated, it should be cut on a bias. AND it should be cut across the grain of the meat, least it will be chewy and stringy.

OC