1 1/2 lb. boneless top round of beef, 1 1/2 inch thick
1/4 c. salad oil
1/4 c. red wine
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
2 cloves garlic, minced or pressed
1 tsp. rosemary or dried oregano leaves
1/8 tsp. red hot pepper flakes

Place beef into rimmed dish such as a 10 inch pie plate. Combine oil, wine, Worcestershire sauce and pepper flakes; pour over meat. Cover and marinate 8 to 10 hours in refrigerator, or as long as overnight. Remove from marinade but don't dry meat. Place over hot grill or under preheated broiler, about 6 inches from source of heat. Broil 10 minutes on each side for rare. Cut into thin diagonal slices to serve. Makes 4 servings.