Red Wine–Marinated London Broil

This herbed marinade not only adds flavor— it tenderizes the meat. Fresh rosemary will taste sensational, but if you can’t find it, use 2 teaspoons dried rosemary, crumbled.

PREP: 10 minutes plus marinating

GRILL: 12 to 15 minutes

MAKES: 8 main-dish servings

¼ cup dry red wine

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh rosemary leaves

1 tablespoon tomato paste

1 tablespoon Dijon mustard

¼ teaspoon crushed red pepper

4 large garlic cloves, crushed with garlic press

1 beef top round steak, 1 inch thick (about 2 pounds), well trimmed

1. In small bowl, with wire whisk, mix together wine, soy sauce, vinegar, rosemary, tomato paste, mustard, crushed red pepper, and garlic. Pour marinade into large zip-tight plastic bag. Add steak to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate 4 to 6 hours, turning several times.

2. Prepare outdoor grill for covered direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

3. Remove steak from bag; discard marinade. Place steak on hot grill rack or pan. Cover and cook steak, turning once, 12 to 15 minutes for medium-rare or until desired doneness. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.

4. To serve, thinly slice steak on the diagonal across the grain. Arrange on platter.

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EACH SERVING: About 185 calories, 26g protein, 1g carbohydrate, 8g total fat (3g saturated), 72mg cholesterol, 115mg sodium

WHAT IS LONDON BROIL?

London broil was originally a recipe for a beef flank steak, which was marinated, broiled or grilled, and carved across the grain into thin slices. Despite its name, the recipe is said to be American in origin. Today the term applies not only to flank steak but also to other boneless cuts of beef such as top sirloin, top round, and chuck shoulder steaks. These are also meant to be prepared in the same manner and served thinly sliced across the grain.