INGREDIENTS
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1/2 cup soy sauce
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1/4 cup worcestershire sauce
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2 scallions, sliced thinly, plus the green parts of 1 scallion for garnish
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2 tablespoons plus 2 teaspoons granulated sugar
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4 garlic cloves, minced
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1 tablespoon Dijon mustard
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2 teaspoons balsamic vinegar
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Salt and pepper
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1/4 cup vegetable oil
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2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
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Chopped parsley, for garnish