5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine like Mt. Nittany Red, Twin Brook Chancellor or Moondancer Cabernet Franc
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 1/2-pound top-round London broil (about 1 1/4 inches thick)

Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.

In a heavy-duty, zip lock plastic bag, combine London broil with marinade.

Seal bag, pressing out excess air, and put in a shallow baking dish.

Marinate steak, chilled, turning occasionally, at least 4 hours and up to24.

Bring steak to room temperature (which should take about 1 hour) before grilling. Remove steak from marinade, letting excess drip off, (dispose of remaining marinade), and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare.  Transfer steak to a cutting board and let stand 10 minutes. Cut steak across grain into thin slice.

Serves 6.