photograph by Matt Hulsman

½ cup oil
¼ cup soy sauce
4 teaspoons Worcestershire sauce
2 tablespoons wine vinegar
2 teaspoons dry mustard
¾ teaspoon salt
1 teaspoon coarse fresh pepper
½ teaspoon dried parsley flakes
1 clove garlic, crushed
2 tablespoons fresh lemon juice
2 to 3 pounds London broil
Meat tenderizer

Combine all ingredients (except meat and tenderizer), and stir. Put ¼ to ½ of the mixture in a plastic bag with meat to marinate 6 to 8 hours or overnight. Reserve remaining mixture for sauce. Remove meat from marinade; discard used marinade. Sprinkle meat with tenderizer. Grill immediately. Heat reserved sauce to a boil before serving.

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