Lemon Soy Steak

Cut lemons in half and squeeze juice into large glass bowl.

Finely dice the rind of 1 lemon and add to juice.

Add soy sauce, vinegar, oil, onion, garlic, rosemary, coriander and pepper. Whisk ingredients together.

Reserve 1 cup of mixture to use later as a sauce.

Using a sharp knife, score the steak in a crosshatch pattern on both sides approximately 1/8 inch deep and 1/4 inch apart.

Place steak in a glass or ceramic baking dish or resealable plastic bag. Whisk marinade again and then pour over meat, making sure that both sides are coated.

Cover with plastic wrap and refrigerate for four hours, turning the meat at least twice during this time.

When ready to cook, drain the meat, scraping off most of the marinade with a spatula. Cook steak as you prefer (grill, broiler or skillet).

When done, transfer meat to a cutting board and let rest for 5 minutes. Cut meat against the grain in thin slices. Spoon the reserved sauce over the slices and serve.