2 pounds beef Flank or Skirt Steak or 2 pounds Top Round Steaks, cut 1-inch thick
Salt and pepper
1/4 cup vegetable or olive oil
3 tablespoons red wine vinegar
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves
2 tablespoons sweet or smoked paprika
3 cloves garlic, minced
1/4 teaspoon ground red pepper
Combine Marinade ingredients in medium bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. [Grill top round steaks to medium rare (145°F) doneness.]
Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steak(s) into thin slices; season with salt and pepper, as desired.