One of the confusing things about buying meat is that some retailers label certain cuts with names that really identify a method of cooking, rather than the part of the animal from which the cut has come.

A good example is London broil. Traditionally, London broil has been prepared with flank steak. Yet the cut of the beef labeled "London broil" in a supermarket meat case is usually not flank steak but top round, cut from the most tender part of the round next to the sirloin.

From very high quality beef, this can be broiled or barbecued as is. However, you can produce a delicious London broil using a more modest cut of top round if you marinate it first to tenderize and flavor it. Broil it just to the rare stage, then cut the meat in thin slices diagonally across the grain. 1 tbsp. Worcestershire sauce 2 cloves garlic, minced or pressed 1/4 tsp. each sugar, crumbled rosemary Seasoned pepper 1/4 c. salad oil and dry red wine 1 tsp. Dijon-style mustard 1/2 tsp. salt 1 bay leaf Chopped parsley, for garnish

Place meat in a shallow dish. In a covered jar or blender container, shake together oil, wine, Worcestershire sauce, mustard, garlic, salt, sugar and rosemary until well combined. Pour over meat, turning to coat well. Place bay leaf in marinade. Cover and refrigerate, turning occasionally, at least 8-10 hours.

Remove meat from marinade, reserving marinade. Place on a rack in a broiling pan. Sprinkle with pepper. Broil, about 6 inches from heat, until well browned on each side (allow about 10 minutes per side for rare), brushing occasionally with marinade.

Place on a wooden board and carve in thin diagonal slices. Sprinkle with chopped parsley.

Makes 6-8 servings.