1 1/2 c. oil
3/4 c. soy sauce
1/4 c. Worcestershire
1/3 c. lemon juice
5 c. red wine vinegar
2 garlic cloves, chopped
1 1/2 tsp. salt
2 tsp. pepper
2 tsp. mustard

Slice meat and make 1 layer in large rectangle Pyrex dish. Combine all ingredients and pour over the meat. Cover with Saran Wrap. Set for 24 hours at room temperature. Turn at 6 hour intervals. Grill meat to your liking.

Store remaining liquid in canning jar in refrigerator, to use until its gone! Do chicken in half the time. Great with potato salad!