Steak on a Stick

Aaron Christensen

2-3 lbs of London Broil or Top Round Steak, sliced as thinly as possible (Tip: partially freeze meat and then cut for easier, thinner slicing)

1 c. oil

3/4 c. soy sauce

1/4 c. Worcestershire sauce

2 Tbsp. dry mustard

3 tsp. salt

1 Tbsp. pepper

1/2 c. wine vinegar

1-1/2 tsp. dried parsley

2 garlic cloves, crushed

1/3 c. lemon juice

Combine all ingredients and mix well. Add steak strips and mix thoroughly. Marinate 24 hours. Weave steak onto skewers and grill over hot coals or broil.