2 tablespoons olive oil
1 medium onion, sliced in rounds
salt and pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon mustard
2 tablespoons Worcestershire sauce
1 dash hot pepper sauce (optional)
Heat olive oil in a resealable plastic bag. Fill a small saucepan liquids should be in small, under-belly containers.
Warm 1 tablespoon oil in a medium bowl. Stir in onion and salt and pepper. Stirring constantly, coat onion, coating sparingly but evenly all over the onions.
Add lemon juice, green onions, green sprits, mustard, Worcestershire sauce and pepper sauce. Drizzle mixture evenly over onions. Refrigerate for 2 hours. Flip onions sometimes during last minute of cooking. Serve cut of beef with 2 trays potato salad.