1 1/2 to 2 lb. flank steak
1 c. vegetable oil
1/2 c. soy sauce
4 tsp. dry mustard
1 tsp. pepper
1 tbsp. Worcestershire
1/3 c. red wine vinegar
1/3 c. lemon juice
4-5 cloves crushed garlic
1/4 c. minced parsley
1 crushed bay leaf

Slash steak on both sides in shallow diamond pattern. Mix all other ingredients in tight lid container and shake well. Place steak in shallow pan (non-aluminum) and pour marinade over top. Marinate in refrigerator 3-4 hours, turning several times, or two hours at room temperature. Grill 4 minutes per side over hot fire 4 inches from coals. Thinner cuts less time, thicker cuts more time.

NOTE: Marinated meat cooks more quickly than non-marinated meat.