MARINATED LONDON BROIL

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
½ CUP DRY RED WINE
3 CLOVES GARLIC, MINCED
3 TABLESPOONS MINCED FRESH PARSLEY
1 TABLESPOON CHOPPED FRESH OREGANO
1 BAY LEAF
½ TEASPOON FRESHLY GROUND BLACK PEPPER
1 ½ POUNDS SIRLOIN, TOP ROUND, OR EYE ROUND LONDON BROIL
IN A SMALL MIXING BOWL, WHISK TOGETHER ALL THE SEASONINGS. PLACE THE STEAK IN A DEEP BOWL AND POUR ON THE MARINADE. TURN ONCE TO COAT BOTH SIDES, COVER, AND REFRIGERATE FOR AT LEAST 4 HOURS, PREFERABLY OVERNIGHT. WHEN READY TO SERVE, PREHEAT THE BROILER OR PREPARE A CHARCOAL GRILL. DISCARD THE MARINADE AND BAY LEAF. BROIL THE MEAT FOR ABOUT 5 MINUTES ON EACH SIDE OR UNTIL A THERMOMETER INSERTED IN THE CENTER REGISTERS 145F. CUT THE MEAT INTO THIN, DIAGONAL SLICES ACROSS THE GRAIN. SERVE WARM OR COLD. SERVES 8 = 171 CALORIES