Marinated Beef Steak - serves 6

1 1/2 pounds flank beef steak, 1 inch thick
Freshly ground pepper to taste
Marinade:
2 tbsp vegetable oil
3 tbsp tarragon or wine vinegar
1/2 cup dry red wine
3 cloves garlic, crushed
3 tbsp minced fresh parsley
1 tbsp chopped fresh oregano or 1 tsp dried oregano
1 tbsp chopped fresh tarragon or 1 tsp dried tarragon
1 bay leaf
1/2 tsp freshly ground black pepper

Place beef steak in a baking dish. In a small bowl, combine ingredients for marinade. Pour over steak and turn to coat. Cover and refrigerate for at least 8 hours, turning occasionally.
Preheat broiler. Remove steak from marinade, pat dry and sprinkle with additional freshly ground pepper. Broil 4 to 6 inches from heat 4 to 7 minutes on each side for medium-well done, or 3 to 5 minutes on each side for medium-rare.
Slice thin diagonally across the grain. Serve warm.