2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed

Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie. Combine oil and remaining ingredients; pour over steaks, turning to coat. Cover or seal and allow to marinate 8-12 hours (or more), turning occasionally.

Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness). Cut steaks diagonally across grain into thin slices. Cool and then assemble your sandwiches. I use ciabatta rolls, as they are great for transporting. Bring whole grain mustard and provolone slices to your event.

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