1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
1/2 c. wine vinegar
1 1/2 tsp. dried parsley flakes
2 1/4 tsp. salt
1/3 c. lemon juice
1 tbsp. coarse, freshly ground black pepper
2 crushed garlic cloves (optional)

Combine all ingredients and mix well. Makes about 3 1/2 cups marinade. Can be drained from steaks or chops for second use. Can store in a tightly covered container for 1 week in refrigerator or indefinitely in the freezer. Great for steaks, kabob meat, fajita meat or chicken for chicken salad.