CHAR-BROILED LONDON BROIL


1 1/2 - 2 lb. London Broil steak 
1 1/2 tsp. minced garlic 
1/2 tsp. salt 
1/4 c. dry red wine 
1/4 c. balsamic vinegar 
1 Tbsp. soy sauce 
1 tsp. honey 


Combine all ingredients, except beef, in a medium bowl. Whisk to mix thoroughly.

Place in a large, gallon-size food storage bag. Add the London broil. Seal bag, and place in the refrigerator, turning occasionally, for at least 4 or up to 24 hours.

Prepare grill. Spray with nonstick cooking spray. Remove steak from marinade, place on the grill, and cook for about 14-18 minutes, turning once.

Transfer steak to a cutting board and let stand for about 5 minutes. Cut on the diagonal into thin strips, and serve immediately.

-SIDE DISH-

CREAMY MACARONI AND CHEESE


1 lb. elbow macaroni
1/2 c. butter
1/2 c. flour
2 tsp. salt
4 c. milk
1 lb. grated sharp Cheddar cheese 


Cook macaroni according to manufacturer's directions. Drain, toss with a little butter to prevent noodles from sticking together, and return to cooking pot. Cover to keep warm, and set aside.

In a medium saucepan, melt the butter over medium-high heat. Blend in flour and salt. Slowly add milk, whisking until smooth. Continue whisking occasionally until sauce is thickened. Add grated cheese, a little at a time, until completely melted into sauce.

Pour the cheese sauce over the warm macaroni noodles. Put burner on low heat for a minute or two, and stir to mix thoroughly. Serve immediately.