3/4 c. dry red wine
2 tbsp. vegetable oil
1 1/2 tsp. fennel seeds
1 1/2 tsp. salt
1/4 to 1/2 tsp. crushed red peppers
2 cloves garlic, pressed
2 to 2 1/2 lb. top round steak, cut 1 1/4 to 1 1/2 inches thick

In bowl mix all ingredients except steak to blend thoroughly. Place steak and marinade in plastic bag (carefully pressing out air); tie securely and place in pan in refrigerator for 6 hours or overnight. Remove steak from marinade (reserve marinade) and place on grill over ash-covered coals or on rack in broiler pan so surface of meat is 4-5 inches from heat.

Broil at moderate temperature to rare or medium (25-40 minutes, depending on thickness of steak and doneness desired), brushing with marinade and turning occasionally. Carve in thin slices, diagonally, across the grain of the meat. This kitchen-tested recipe makes 6-8 servings.