2. Divide strips and marinade into both bags, refrigerating for 2-3 hours, turning twice.
3. Preheat grill to medium-high. Spray or oil to prevent sticking. Discard marinade. Grill strips 4 minutes, turning once, or to taste. Remove meat to platter. Serve with sourdough bread, steak sauce, barbeque sauce, grilled onions, pickles or spicy mustard.