London Broil

1 1/2 to 2 pounds flank steak
1 cup salad oil
1/2 cup lemon juice
1/2 cup soy sauce
4 tablespoons Worcestershire sauce
1/2 teaspoons garlic powder

Soak steak for 2-3 days in marinade, turning twice a day. Broil for 3-5 minutes on one side and 2-3 minutes on the other. Cut meat on bias to serve.

Stuffed Flank Steak

1 (3 pound) flank steak
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1 clove garlic, crushed
2 tablespoons Roquefort or cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper.

Cut lengthwise pocket in steak. marinate in favorite marinate for overnight. Saute mushrooms in 1 tablespoon butter for 2 minutes. combine mushrooms, cheese, remaining tablespon butter, garliic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stuff pocket with mixture. Fasten with skewers or toothpicks. Sprinkle with remaining slat and pepper. Refrigerate until shortly before serving time. Broil about 3 inches from heat for 6-8 minutes, depending upon size and thickness of steak. Place on warmed platter. Slice in thin slices against the grain of the meat. Serves 4

Meat Marinade

1/2 cup cooking oil
2 tablespoons red wine vinegar
1 tablespoon coarse black pepper
1/4 cup soy sauce
2 tablespoons dry mustard
1/2Teaspoon parsley
4 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons lemon juice

Mix all ingredients together until thoroughly mixed. Sprinkle meat generously with tenderizer and pour marinade over meat. Refrigerate for 12-24 hours, turning meat often.