Mix together in a bowl with a cover

• 1/2 cup dry white wine
• 1/2 cup olive oil (or vegetable oil)
• 2 tbsps lemon juice
• 1 tsp salt
• 1 large onion, grated
• 1 tsp freshly ground pepper

Add steak, cover bowl and refigerate for several hours or overnight stirring occasionally. Then broil or grill to desired tenderness. Some of the left over steak marinade may be used to baste the steak while broiling.

Marinade
Mix together:
1/2 cup dry white wine
1/2 cup olive oil (or vegetable oil)
2 tbsps lemon juice
1 tsp salt
1 large onion, grated
1 tsp freshly ground pepper

This flank steak recipe calls for 2 pounds of 1 inch thick flank steak. Place the steak in a receptacle just large enough to contain it. Pour on the marinade so that it completely covers it. Close the receptacle and place it in the refrigerator usually overnight. Stir from time to time. Remove the steak saving some of the marinade for
basting if desired. Grill 5-7 minutes each side for rare, or 7-10 minutes for medium.The marinade in this flank steak recipe will not only add flavor but tenderize the meat as well.

Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.

4 lbs porterhouse black angus steaks
salt
1/2 cup olive oil
2 tbsps butter
1 clove garlic, crushed
juice of 1/2 lemon
1/2 cup tomato paste
1/2 cup Worcestershire sauce
freshly ground pepper

Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke.Serves six.  

But of course! Any good tender cut of steak will do well in this recipe for steak pizzaiola:

3 pounds steak
2 cloves garlic (whole)
1 can tomato paste
1/2 tsp oregano
1 tsp. salt
1/4 cup fresh parsley
3 leaves fresh basil
1/4 cup olive oil
1 can Italian tomatoes (diced)
freshly ground pepper
1 tsp. garlic powder
1/4 cup grated parmesan cheese

In a heavy skillet with a cover,over medium heat, pan fry steak and garlic clove in oil until browned. Add tomatoes, tomato paste and spices. Simmer, covered for 20 minutes. While sauce is cooking, boil 1 pound of linguini. Serve steak with linguini and sauce. Top with parmesan cheese. Add an Italian salad and garlic bread to the steak pizzaiola for a hearty meal. This recipe for steak pizzaiola will serve 6-8 people.

Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.

• 4 lbs porterhouse black angus steaks
• salt
• 1/2 cup olive oil
• 2 tbsps butter
• 1 clove garlic, crushed
• juice of 1/2 lemon
• 1/2 cup tomato paste
• 1/2 cup Worcestershire sauce
• freshly ground pepper

Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke. Serves six.