Marty's London Broil

1 cup dry red wine, such as cabernet sauvignon or zinfandel

½ cup olive oil

3 cloves garlic, finely chopped

2 tablespoons fresh herbs, such as rosemary, oregano, chives

2 tablespoons grainy mustard

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

1 tablespoon Worcestershire sauce, or mushroom flavored soy sauce

2 pounds steak: flank, flatiron or hanger

½ pound mushrooms, sliced, or Vidalia onion slices, grilled

Whisk together wine, oil, garlic, herbs, mustard, salt, pepper and Worcestershire. Place steak in a 1-gallon, plastic storage bag and pour marinade over. Refrigerate at least 6 hours or overnight, turning several times.

Grill or broil 5 minutes per side, or until medium-rare. If grilling, turn steaks 90 degrees halfway through each side to get crosshatch marks. Let meat rest 5 minutes before carving. Slice thinly on the bias; top with sauteed mushrooms or onions. Pour juices from cutting board over meat and serve.

Serves six.

Cook's note: For the flatiron steak I use a meat tenderizer to break up the fibers and allow the marinade to penetrate more quickly.