London Broil with Garlic and Herbs

by Carla Tuhacek

2 TB red wine vinegar

1 TB olive oil

2 garlic cloves, crushed

3/4 tsp dried oregano

3/4 tsp salt

1/2 tsp ground black pepper

1 beef top round steak, 1 inch thick (about 1 ½ pounds)

In large ziplock bag, mix vinegar, oil, garlic, oregano, salt and pepper. Add steak turning to coat. Seal bag, pressing out excess air. Marinate 15 minutes at room temperature. (I marinate overnight)

Remove steak. Place on grill and cook 15 minutes for medium-rare, turning over once. (or cook on a hot cast-iron pan until meat thermometer reads 130 degrees) Don’t overcook or it wil be tough and dry.

Cover with foil and let steak rest for at 10 minutes. Always slice London broil against the grain; this makes the meat more tender and easier to chew. Slice relatively thin.