Garlic-Mustard Marinated Flank Steak

This one is not mine however I think it is extremely good. It came from a summer grilling magazine and was created by Paul Kirk (apparently known as The Baron of Barbecue...Baron?). Flank steak can be a little tough if not marinated and then sliced just right (against the grain in small thin strips). This is great with some grilled veggies or even on mixed greens with some blue cheese crumbles for an awesome salad. This recipe is for 6-8 servings. Great for dinner guests in the summer.

You Will Need:
1/2 cup Soy Sauce
1/4 cup Red Wine Vinegar
1/4 cup Olive Oil
2 tablespoons Granulated Sugar
2 tablespoons Worcestershire Sauce
2 tablespoons Minced Green Onions (White and Green Parts)
4 Cloves Garlic minced
2 teaspoons Dry Mustard
1 teaspoon Fresh Ground Black Pepper
1 teaspoon Chopped Fresh Parsley
Two 1 1/2 lb. Beef Flank Steaks, trimmed of any fat

Here's What You Do:
Combine all ingredients except for the flank steak in a Ziploc bag.
Shake well to incorporate ingredients.
Add flank steak to marinade and toss to coat all of the beef.
Refrigerate in Ziploc bag for at least 4-6 hours or overnight.
Heat grill to a medium/hot fire.
Remove meat from marinade and grill 6-8 minutes per side for medium rare. Add cooking time for a higher degree of doneness.