1. In shallow dish, whisk together soy sauce, orange juice, oil, vinegar, garlic, ginger and mustard. Add flank steak and turn to coat evenly. Cover and marinate in refrigerator for at least 4 hours or up to 8 hours, turning meat occasionally. (* We prefer to marinate our meat in a ziplock freezer bag).

2. Preheat oiled grill to medium-high.

3. Discarding marinade, place steak on grill; close lid and cook, turning once, for about 8 minutes per side for medium-rare or until desired doneness. Transfer to cutting board and tent with foil; let stand for 5 minutes, then slice thinly across the grain.

** We like to make open-faced sandwiches with flank steak. Toast french bread/submarine buns - top with carmelized onions - top with flank steak - top with a nice melting cheese (Jarlsberg, provolone, etc...), place under broiler until cheese is melted.