2 1/2 to 3 lbs. London Broil
1/4 c. minced onion
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. coarse black pepper
1 tsp. sugar
1/3 c. corn oil
3 tbsp. wine vinegar
1 clove garlic

Prick meat on both sides with fork. Combine remaining ingredients well and place in a zip lock bag with the meat. Refrigerate overnight turning the bag often. Grill to desired doneness. Slice very thin at an angle. Can be served as main dish or hors d'oeuvre.