London Broil with Zinfandel Sauce

Serves 8

Marinade:
½ cup olive oil
½ cup dry red wine
3 Tbsp. light soy sauce
1 Tbsp. Dijon-style mustard
4 garlic cloves, freshly chopped
2 sprigs fresh rosemary
6 sprigs fresh thyme
Zest of 1 lemon
1 Tbsp. Worcestershire sauce
1 Tbsp. honey
Freshly ground pepper

2 lbs. London Broil

Place steak marinade ingredients in blender and blend until smooth.  Place marinade in sealable, plastic bag, then place steaks in bag, lay in flat pan to make sure meat is well covered.  Marinate at least 4 to 12 hours.

Grill steaks to medium rare (140-145º).  Set aside.

Sauce:
1 cup Ferrari-Carano Zinfandel
2 cups beef or veal stock
1 bay leaf
1 Tbsp. tomato paste
Kosher salt
Black pepper

To make sauce, place wine in a non-reactive pan and reduce until only 1 Tbsp. remains.  Add stock and bay leaf and bring to a boil.  Whisk in tomato paste and continue cooking until sauce thickens to about 1 cup.  Add kosher salt and coarse freshly-ground pepper.

To serve, slice steak and drizzle sauce over top.

Carmelized onions can be added around the dish, with sautéed mushroom caps, and cherry tomatoes.  Garnish with fresh parsley.

Pair with Ferrari-Carano Zinfandel.