London Broil

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 4 cloves crushed garlic
• 1 tbls honey
• 1/2 tsp curry powder
• dash Worchestershire, Tabasco
• scarborough faire herbs
• 2 lb boneless top round "London Broil" steak, about 2-inches thick
• 2 tsp freshly ground black pepper
• salt as needed

Preparation:
In a small bowl whisk together the vinegar, oil, garlic, and rosemary. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.

Turn broil on high. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan. Broil about 8 inches under the flame for approximately 6-7 minutes per side for medium rare - internal temp of 130 degrees F.

Transfer to a plate and cover loosely with foil; let rest for 10 minutes. To serve, cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.