1 (1 1/4 lb.) boneless beef round steak, cut 1" thick
2 tbsp. olive oil
1/2 c. red wine
1 garlic clove, minced
1 tbsp. finely chopped onion
1/2 tsp. pepper
1/4 tsp. salt
1 bay leaf
1/4 tsp. dried leaf oregano
1/4 tsp. dried leaf basil

Trim any visible fat from steak. In a casserole dish or shallow container with a tight fitting lid, combine remaining ingredients for a marinade. Place steak in marinade, turning to coat both sides. Cover and refrigerate at least 8 hours or overnight, turning steak several times.

Preheat broiler or grill. Remove steak from marinade. Broil or grill until medium-rare or medium, about 5 minutes on each side. Do not over cook. If cooked well done, steak may be tough.

Holding a sharp knife at a 45 degree angle, slice steak across grain as thinly as possible. Makes about 6 small servings (2 oz. beef, 177 calories) or 3 large servings (4 oz. beef, 354 calories).