Yield: 2 to 4 Servings

Adapted from various others

Now you’ve done it.  You bought a London Broil and see that it also says “top round”.  Well, that’s not a traditional London Broil.  The real London Broil is usually flank steak.  Here’s a recipe that will make it taste good, but don’t expect it to be tender.  You can give it a real work-over with a meat needler if you have one, that should help a lot.

• 5large garlic cloves
• 1tsp salt
• ¼cup dry red wine
• ¼cup balsamic vinegar
• 1TBS soy sauce
• 1tsp honey
• 2-2½lb top-round London broil

Peel garlic and add to blender jar. Add remaining marinade ingredients. Blend to liquefy.

Place London broil in a 1 gallon freezer bag. Pour marinade into bag and squeeze out as much air as possible. Knead steak to cover completely with marinade and place in the refrigerator in a shallow dish. Refrigerate for 4 to 24 hours, turning and kneading occasionally.

Heat grill. Remove from marinade and let marinade drip off. Grill for 6 to 7 minutes per side for medium-rare, 125°F internal temperature.

Rest, covered loosely for 10 minutes then slice across the grain with the knife held to 45 degrees from vertical.