• 5 large garlic cloves
  
• 1 teaspoon salt
  
• 1/4 cup dry red wine
  
• 1/4 cup balsamic vinegar
  
• 1 Tablespoon soy sauce
  
• 1 teaspoon honey
  
• 1-1/2 pounds top-round London Broil -- 1 1/4-inch thick

Mince and mash garlic to a paste with salt and, in a blender, blend with remaining marinade ingredients. In a heavy-duty sealable plastic bag combine London broil with marinade. Seal bag, pressing out excesss air, and put in a shallow baking dish. Marinate, chilled, turning occasionally, at least 4 hours and up to 24 hours. Prepare grill. Bring steak to room temperature (takes about 1 hour) before grilling. Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board and let stand 10 minutes before carving. Cut across the grain.

Serving Size : 6
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NOTES : Each serving, with tomatoes, about 146 calories, 3.9 grams fat. I think I would be great to dress the tomatoes with blue cheese dressing to complement the beef.