photograph by Matt Hulsman

Yields: 8 servings.

1 cup vegetable or canola oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire Sauce
¼ cup prepared mustard
1-2 teaspoons coarsely cracked pepper
2 cloves garlic, minced (optional)
3 pounds flank steak

Combine all ingredients except steak, and pour into ziplock bag. Add flank steak. Refrigerate 24-36 hours, turning occasionally. Cook on grill 6 minutes per side for medium-rare. Carve in very thin slices diagonally across grain. Skewer slices for beef kebabs.

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