1 (2 lb.) flank steak
1 1/2 c. oil
3/4 c. soy sauce
1/2 c. wine vinegar
1/3 c. fresh lemon juice
1/4 c. Worcestershire sauce
2 tbsp. Dijon mustard
1 tbsp. pepper
1 lg. sprig parsley
1 clove garlic, crushed

Place steak in flat dish. Combine remaining ingredients and whirl in blender. Pour marinade over meat and refrigerate 12 to 24 hours, turning occasionally. Remove meat from marinade and grill or broil until well browned on outside, but pink inside. Cut meat diagonally into thin slices and arrange on bed of rice. 6 to 8 servings.