Grilled London Broil
- 2 1/2 lbs London Broil
- 1/4 cup Red wine vinegar
- 1/2 cup 2012 Corner 103 Petit Verdot
- 2 tbsps Olive oil
- 2 tbsps Soy sauce
- 2 tbsps spicy whole-grain mustard
- 1 tsp Coarsely ground black pepper
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Dried basil
Place the steak in a large, plastic re-sealable bag. In a large glass bowl, combine red wine vinegar, Corner 103 2012 Petit Verdot, olive oil, Worcestershire, soy sauce, mustard, salt, pepper, paprika, garlic, onion powder and basil. Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for at least 24 hours turning occasionally.
Preheat a gas or charcoal grill to high heat. Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill and cook to desired temperature, about 6 minutes per side for rare. Transfer the steak to a cutting board and let rest for 5 minutes before carving. Slice across the grain into thin diagonal slices.