1/2 c. dry red wine
1/4 c. oil
2 cloves garlic
2 1/2 lb. flank steak
1/3 c. chopped onion
1 (16 oz.) can stewed tomatoes
3/4 c. BBQ sauce
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. coriander

In large glass dish, combine wine, oil and garlic. Add steak (turn to coat, cover and refrigerate at least 4 hours, turning occasionally). Drain steak, reserving 1/4 cup of marinade.

SAUCE: Heat reserved marinade to boiling. Add remaining garlic and onion. Cook until tender. Stir often. Stir in tomatoes, BBQ sauce, oregano, coriander, cumin. Heat to boiling. Reduce heat and simmer, uncovered 15 minutes or until reduced, stirring occasionally. On grill rack place meat over medium coals. Grill about 14 minutes. Turn once. Slice meat across grain. Serve with sauce.