LINDSEY'S LONDON BROIL

1/2 cup light olive oil
1/4 cup low-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons crushed garlic
1 (8- to 12-ounces each) London broil or flank steak

To make marinade, stir together oil, soy sauce, vinegar and garlic in a shallow baking dish. Place meat in the dish and turn to coat both sides. Refrigerate, tightly covered, at least 6 hours or overnight, turning at least once.

Remove meat from refrigerator 45 minutes before cooking and allow to come to room temperature.

Preheat a grill pan over medium heat.

Drain and discard marinade. Transfer meat to grill pan. Cook 4 minutes, then turn and cook 4 minutes more for medium-rare, 6 minutes for medium.

Transfer meat to a cutting board and cover loosely with foil. Let it rest 4 minutes. Thinly slice meat across the grain. Serve immediately.

Note: An alternative preparation is to put marinade ingredients in a resealable plastic bag, seal and shake to mix. Add meat, seal and shake to coat. Refrigerate as above. Shake off excess marinade from meat before adding it to grill pan.

Makes 2 servings
Source: Grill Pan Cookbook by Jamee Ruth and David Roth