2 pounds Flank Steak
1 tablespoon salad oil
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 teaspoons chopped parsley

Mushroom Sauce (recipe follows)

With a shark knife, trim excess fat from steak. Wipe steak with paper towels.

Combine oil with lemon juice, salt, pepper, garlic and parsley. Use half the mixture to brush top of steak.

Place steak on lightly greased rack in broiler pan. Broil, four inches from heat, 5 minutes. Turn. Brush with rest of mixture; broil three to five minutes longer.

To serve, slice very thinly, on diagonal, across the grain. Serve with Mushroom Sauce.

Mushroom Sauce:

2 tablespoons butter or margarine
1 green onion, finely chopped
1 clove garlic, finely chopped
1 onion slice
2 carrot slices
Parsley sprig
6 whole balck peppercorns
1 whole clove
1 bay leaf
2 tablespoons flour
1 cup canned beef boulliion, undiluted
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup Burgundy wine
1 tablespoon finely chopped parsley
1 cup thickly sliced fresh mushrooms

Slowly heat butter in medium skillet. Add green onions, garlic, onion slice and carrot slices, parsley sprig, black peppercorns, clove and bay leaf. Saute until onion is golden, about three minutes. Remove from heat.

Add flour, stirring until smooth. OVer very low heat, cook stirring, until flour is lightly browned, about 5 minutes.

Remove from heat. Gradually stir in boullion.

Over medium heat, stir and bring to boiling point. Reduce heat and simmer gently 10 minutes, stirring occasionally.

In another pan, saute sliced mushroms in 2 tablespoons butter in small pan.

Strain and discard vegetables. Add salt and pepper, Burgundy, chopped parsley and mushrooms . Gently reheat. Great with mashed potatoes..