1/2 cup soy sauce
1/2 cup vegetable or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons barbecue sauce
3 tablespoons steak sauce
2 tablespoons dried minced onion
1 tablespoon liquid smoke flavoring (optional)
1/2 teaspoon garlic powder
1 (1 1/2-pound) beef flank steak
In a large resealable plastic bag, combine the first eight ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F) Slice steak across the grain.