This recipe was posted to the forum by one of the best grillers out there, Lee Custer.

This steak is best served with the center pink, it is at it's most tender state at that point.

serves 6 with leftovers for sandwhiches
1 1/2 to 2 pounds flank steak
1/4 cup Mediera wine
1/4 cup olive oil
1 tablespoon lemon pepper
1/2 teaspoon black pepper
1 teaspoon sea salt or course Kosher salt
1/8 cup soy sauce or worchestershire sauce
3 cloves garlic, crushed
1/2 teaspoon marjoram
1 tablespoon butter

Place steak in sealable plactic bag. Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate. Turn bag over at least four times during marination. Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side. Check for doneness. When done cut steak on diagonal across the grain. Serve with remaining marinade that has been heated to a boil with butter added. The flavors can be intensified by using your favorite smoking chips on the cooking coals.