|Reduced-sodium soy sauce||3 Tablespoon|
|Balsamic vinegar||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Dry red wine/Defatted reduced-sodium chicken broth||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Shallots||3 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Dried thyme||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Top round steak/Flank steak||1 1⁄4 Pound, trimmed of all visible fat|
In a 9" X 9" baking dish, combine the soy sauce, vinegar, lemon juice, wine or broth, oil, shallots, garlic, thyme, and pepper.
Using the tip of a sharp knife, puncture the meat all over to tenderize it.
Turn the steak over and repeat on the other side.
Place the meat in the marinade and turn over.
Cover and refrigerate for at least 4 hours.
Coat a broiler pan with no-stick spray.
Preheat the broiler.
Place the steak on the broiler pan and broil 4" from the heat for 3 to 4 minutes per side per 1/2" thickness of meat.
Let the meat rest for 5 minutes before slicing.
Cut the meat across the grain.