I have been on a London Broil kick recently – I made for my dad when he came over for dinner recently, and he just loved it. The simple comforting flavors remind me of childhood, and the best part about this recipe: you can eat the leftovers hot or cold.

2lb London Broil

1/4 cup soy sauce

1 teaspoon black pepper

1 teaspoon garlic powder

1/4 teaspoon red pepper

1 teaspoon parsley flakes

pinch of brown sugar

1/2 cup red wine – NOT for marinade; reserve for later

Place the above ingredients in a gallon sized plastic bag and be sure to rub the spices into the meat very thoroughly. Refrigerate for several hours before you cook the meat to allow flavors to meld. If you don’t have time to marinate the meat, prepare the marinade in a bowl along with the meat and use a fork to stab the meat on each side to allow the marinade to penetrate before cooking.

Remove the meat from the refrigerator 30 minutes before you plan to cook it to allow the meat to reach room temperature. Set the oven to 375 degrees. Heat a sautee pan with light oil over medium high heat until quite hot. Place london broil in the the pan and allow to cook 5-7 minutes, or until well-browned and it lifts from the pan. Flip and sear the other side for about 2 minutes before placing the pan in the oven for another 5-10 minutes. The time you leave the meat in the oven will depend on level of desired doneness.

Remove the meat from the oven and from the pan onto a cutting board to rest. Return pan to stove top and de-glaze with 1/2 cup of red wine. Remove from heat when the alcohol has burned off and the wine reduced by a third. Slice the meat against the grain very thin and serve with a spoonful of the wine sauce to keep it moist.

I served this with oven-roasted sweet potato fries and a fresh arugula salad, for side dish ideas.