Italian London Broil

INGREDIENTS

• 3 pound flank steak, 2 inches thick

• 5 Tbls of extra virgin olive oil

• 1tsp of dried oregano

• 1 tsp of dried basil

• 1 tsp of dried marjoram

• 1 tsp of garlic powder

• 1 tsp of onion powder

• 1 yellow onion, sliced

• 1tsp of salt

• 1 tsp of fresh grated black pepper

• 2cloves of garlic, finely chopped

• 8 baby portabella mushrooms, sliced

• 6 roma tomatoes, skinned, seeded and chopped

• 1/2 cup of red wine

• 1 Tbls of butter

• 1/4 cup of fresh flat leaf parsley

  PREPARATION

• Prepare the meat by rubbing it with 3 Tbls. olive oil.

• Mix together the oregano, basil, marjoram, garlic powder, onion powder, salt and pepper and rub the mixture all over both sides of the steak.

• Place the meat in a plastic bag and refrigerate for 2 to 6 hours.

• Prepare the grill.

• Place the meat over the hot coals for 2 to3 minutes on each side.

• Let the meat rest for at least 10 minutes before cutting.

• In the meantime while the meat is resting, sauté the onions and garlic in the remaining olive oil for 2 minutes.

• Add the mushrooms and sauté for another 2 to 3 minutes.

• Add the chopped tomatoes and cook through until heated

• Add the wine, turn up the heat and reduce.

• Stir in the butter.

• Cut the meat on the diagonal with the grain into 1/4 inch slices.

• Plate the meat and top with the tomato mixture and parsley.

  Serves 4 people.