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1 1/2 pounds flank steak

1 onion, finely chopped

1 tablespoon finely chopped parsley

1/2 cup red wine

1 tablespoon Worcestershire sauce

1/2 cup beef broth

1 tablespoon cornstarch (dissolved in 2 tablespoons cold water)

1. Score crisscross lines into the steak with a sharp knife.
2. Combine parsley and onion and press the mixture into the scored beef. Place the beef in a shallow dish. Add the wine and Worcestershire sauce. Allow the beef to marinate for one hour or longer. Turn the beef occasionally.
3. Remove the beef from marinade, reserving marinade. Pat beef dry with paper towels. Broil the beef 4 minutes on each side, or until desired doneness.
4. Meanwhile, place the reserved marinade in a small saucepan. Add the beef broth and bring to a boil. Stir in cornstarch which has been dissolved in cold water and cook until mixture thickens.
5. Slice beef thinly, holding the knife almost flat and parallel to the beef. Cut long thin slices of beef, cutting across the grain. Spoon sauce over beef.

Makes 4 to 5 servings.