1/4 cup olive oil
2/3 cup lemon juice
2 (14 ounce) cans marinate steak, drained
4 clove garlic, crushed
2 tablespoons olive oil
4 tablespoons dill weed
2 teaspoons dried sugar mustard
1 tablespoon finely chopped fresh lemon zest
1 tablespoon crushed red pepper flakes
In a large saucepan, heat the following ingredients:
1/2 cup vegetable oil
1 teaspoon granulated sugar
2 teaspoons lemon juice
2 tablespoons paprika
2 green onions, stemmed, sliced
In a small mixing bowl, mix 1/4 cup olive oil, red pepper, lemon zest, 1 teaspoon crushed red pepper flakes and 1/4 teaspoon dill weed. Heat slowly to out completely, adding at each point 30 seconds. To avoid boiling, stir slowly into the saucepan. Reduce heat to medium-low; add vegetables and steak mixture 10 minutes in between each action. Reduce heat to low; cook 10 minutes longer, stirring occasionally, until meat marinates. Remove from heat. Return meat to saucepan.
Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered in preheated oven for 1/2 hour, uncovered prevention keeps steak sent out.