London Broil

2 cups dry red wine
2 tablespoons balsamic vinegar
5 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds beef flank steak
For marinade, in a medium bowl combine wine, vinegar, garlic, cumin, cinnamon, salt, pepper, and crushed red pepper. Set aside.

Score the flank steak to allow the marinade to penetrate. Place the meat in a resealable plastic bag set in a shallow dish. Add marinade. Seal the bag and marinate in the refrigerator for 4 to 8 hours, turning occasionally.

Place beef on the rack of an uncovered grill directly over medium coals. Grill 17 to 21 minutes or until an instant-read thermometer inserted in center registers 145 degrees for medium-rare doneness or 160 degrees for medium doneness. (Or preheat gas grill. Reduce heat to medium. Place meat on rack over heat. Cover; grill as above.) Thinly slice meat against grain. Season to taste with salt and pepper.

Ease of Preparation: Moderate

Preparation Time: 10-15 min
plus marinating time

Cook Time: 17-21 min

Servings: 6

Recipe By: Shelly Carroccia

From:  Sweet Grass Ranch

Nutrition Facts
As prepared, each serving contains 290 calories, 8g total fat, 50mg cholesterol, 480mg sodium, 4g total carbohydrate and 33g protein.