London broil

1 1/2 lbs of london broil
Marinade:
3 T dijion mustard
1/4 c red wine vinegar
2 T olive oil
1 clove minced garlic
1tsp black pepper, ground
1/2 tsp salt
1 1/2 tsp thyme
1 1/2 tsp rosemary
2 tsp brown sugar
1 T sun dried tomato

combine all marinade ingredients and meat in a ziplock bag. Let sit for at least 2 hours, or freeze.

Two methods of cooking: One is fancy and declicious and the other is quick and delicious!

1. Thaw meat. Remove steak from bag and toss marinade. Butterfly steak and score each side lightly. Make stuffing and spread stuffing over meat. Roll length wise like a jelly roll and tie with cooking string and 2 inch intervals. Brush meat with melted butter and place in a roasting pan on rack and bake uncovered for 65-75 minutes. Slice meat and toss string. (this is nice for a sit down meal)

2. Thaw meat. Remove steak from bag and toss marinade. Place meat on a hot grill and cook 15-25 minutes until it is done to your liking, turning as you go (we take this one camping)