A nice long soak in a marinade with an acidic base not only adds flavor, but also adds moisture and helps tenderize lean, less tender cuts of beef.

London Broil

1 (1 1/2 pound) boneless shoulder steak

1/4 cup water

1/4 cup ketchup

1/4 cup red wine vinegar

1/4 cup olive oil

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

1/2 teaspoon ground pepper

2 teaspoons cornstarch

2 teaspoons water

1. With sharp knife, score both sides of meat in diamond pattern, at 1-inch intervals, making cuts 1/8-inch deep.
2. Whisk water, ketchup, vinegar,oil, Worcestershire sauce, mustard and pepper in medium bowl. Pour into plastic zip-lock style bag. Add meat; turn to coat well. Refrigerate overnight.
3. Prepare outdoor grill with hot coals on one side of grill, or heat one side of gas grill to hot.
4. Remove meat from marinade; pat dry. Reserve marinade.
5. Sear meat over direct heat 5 minutes on each side. Move meat to side of grill not over heat; grill, covered, 20 minutes or until meat thermometer registers 145°F (60°C) for medium-rare. Let stand 10 minutes before slicing on the diagonal.
6. To make sauce, boil reserved marinade in small saucepan 5 minutes. Stir in cornstarch mixed with 2 teaspoons water. Lower heat and simmer 2 minutes until thickened. Serve with steak.

Makes 6 servings.

To Broil: Heat broiler. Place meat on greased broiler-pan rack. Broil for about 6 minutes on each side for medium-rare.