Ingredients 

1 Cup Italian Dressing

1 Cup Ketchup

1 Cup BBQ Sauce ( I like Sweet Baby Ray’s)

½ Cup A1

¼ Cup Worcestershire Sauce

2 lb Flank Steak

1 Pint Sliced Mushrooms

1 Medium Onion Sliced

Directions

• Wisk all liquid ingredients together to create the marinade - reserve some to sautee mushrooms and onions while the steak is grilling

• Score meat and place it in a glass baking dish or a ziplock bag

• Pour marinade over meat on all sides, make sure it is thoroughly covered on all sides 

• Cover dish with plastic or zip it up if in a bag

• Refrigerate for at least 2 hours and overnight is best

• When ready to cook, preheat the outdoor grill to medium high and bring the steak to room temperature

• Sautee mushrooms and onion in a large pan over medium heat with oil and add marinade once the mushrooms start to soften

• Grill steak about 5 min each side or until desired doneness (use a meat thermometer to make sure)

• Let the steak rest for 5 min before slicing

• Slice against the grain, serve with mushrooms and onions and enjoy!