• ¹/₄ cup olive oil
• ¹/₄ cup red wine vinegar
• 2  cloves garlic, crushed in a garlic press or minced
• 6  peppercorns, crushed
• ¹/₂ teaspoon salt
• ¹/₂ teaspoon sugar
• ¹/₂ teaspoon chili powder
• 1  flank steak (about VA pounds), scored
• ¹/₄ cup butter or margarine
• 1  large sweet onion, thinly sliced
• 6  slices rye bread with caraway seed, or dark rye, toasted
• 1  can beef gravy, heated
• Fresh parsley, finely snipped

1. Combine olive oil, vinegar, garlic, peppercorns, salt, sugar, and chili powder. Beat or shake to blend. Pour marinade over flank steak in a shallow dish. Cover and marinate in refrigerator at least 4 hours, turning meat occasionally.
2. Remove meat from marinade and place on broiler rack. Broil about 3 inches from heat 4 to 5 minutes on each side, or until desired degree of doneness; turn once.
3. Meanwhile, heat butter in a skillet and add onion; cook about 5 minutes, stirring occasionally.
4. Thinly slice meat diagonally across the grain. Place on toasted bread. Cover with cooked onion and spoon hot gravy over all. Garnish top with parsley. Serve immediately.

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