Ingredients:
Makes about 1/2 cup marinade 2 pounds beef flank or skirt steaks OR 2 pounds top round steaks, cut 1-inch thick Marinade 1/3 cup olive oil 1/4 cup fresh lemon juice 1/4 cup chopped fresh oregano, or 1 tablespoon dried oregano leaves 1 tablespoon freshly grated lemon peel 4 cloves garlic, minced 1 teaspoon pepper

Instructions:
Combine marinade ingredients in medium bowl. Place beefsteak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Remove steak from bag; discard marinade. Place steak on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill for medium rare to medium doneness, turning occasionally. Grill top round steaks to medium rare doneness. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steak into thin slices; season with salt and pepper, as desired.