Lucille's Grilled Flank Steak with Sweet Peppers

2 (1 lb.) flank steaks

1 T. Worcestershire sauce

1 T. prepared horseradish

1/2 t. pepper

2 cloves garlic, minced

2 large yellow or red peppers, seeded and sliced

2 T. dry red wine

1 T. red wine vinegar

1 T. tomato paste

2 t. fresh thyme or 1/2 t. dried thyme

Trim all visible fat from steaks. Score on both sides in 1 1/2" squares, and place in shallow dish. Combine red wine, Worcestershire sauce, vinegar, horseradish, tomato paste, pepper, thyme, and garlic. Pour over steaks. Turn to coat. Cover and marinate in refrigerator 8 hours, turning steaks occasionally. Remove steaks from marinade. Grill, covered, over hot coals 7 minutes on each side or to desired degree of doneness. Add peppers to grill last 7 minutes of cooking time. To serve, cut steaks diagonally across grain into thin slices. Yields 8 servings.