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London Broil with Zinfandel Sauce

1/2 cup olive oil
1/2 cup dry red wine
3 Tbsp light soy sauce
1 Tbsp Dijon mustard
4 garlic cloves, minced
6 sprigs fresh thyme (1-2 tsp)
2 sprigs fresh rosemary (1-2 Tbsp)
zest of 1 lemon
1 Tbsp Worchestire sauce
1 Tbsp honey
ground black pepper

2 lbs. london broil/flank steak

1 cup zinfandel red wine
2 cups beef/veal stock
1 bay leaf
1 Tbsp tomato paste
salt and pepper to taste

Place marinade ingredients in blender and blend until smooth.  Place marinade in a freezer bag with the steak and marinate 4 to 12 hours in the fridge.  Gtill steak to medium-rare (about 4 minutes per side over high heat for an average flank steak, 140-145 degrees).

Place wine in a non-reactive pan and reduce over medium heatuntil 1 Tbsp remains.  Add stock and bay leaf and bring to a boil.  WHisk in tomato paste and continue cooking until sauce thickens to about 1 cup.  Add salt and fresh ground black pepper to taste.

Published inEntreesRecipesSauces