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1 London broil (about 2 lbs.) 3/4 cup red wine 1 shallot, peeled and chopped |
1-1/2 tsp. each black pepper and honey 1 tbs. chopped fresh thyme, divided 1 tbs. butter 1/2 tsp. salk |
In resealable plastic bag, combine first 5 ingredients and 1-1/2 tsp. thyme. Seal bag; marinate in refrigerator for two days. Remove meat 1/2 hour before grilling; reserve marinade.
Grill beef on high heat for 6 minutes a side, turning once.
Bring marinade to a boil; cook 5 min. Remove; add remaining thyme, butter and salt. Reduce heat; simmer 3 min. more.
Makes 6 servings.
Work time: 5 min.; total time: 25 min., plus marinating time.