1 1/2 lbs. beef flank steak
1 tbsp. prepared mustard
2 tbsp. dry red wine
2 tbsp. lemon juice
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce

Put the steak on a cutting board. With a sharp knife, make shallow diagonal crisscross cuts on both sides of the steak so that the steak is scored in a diamond pattern (this tenderizes and keeps the steak from rolling). Spread the steak lightly with mustard. Roll it and put in a plastic bag.

Combine remaining ingredients and add to the bag. Marinate 1 hour at room temperature or all day in the refrigerator. Cook 4-5 minutes each side or to desired doneness. Cut against the grain thinly. Serves 6.