Servings: 3 ozs

3 Tablespoon Red Wine Vinegar 3 Tablespoon Red Wine Vinegar
2 Tablespoon Reduced sodium soy sauce 2 Tablespoon Reduced sodium soy sauce
2 Tablespoom fresh lemon juice 2 Tablespoom fresh lemon juice
4 Teaspoon EVOO 4 Teaspoon EVOO
2 Garlic cloves, minced 2 Garlic cloves, minced
1 Teaspoon dried basil 1 Teaspoon dried basil
1 Teaspoon Oregano 1 Teaspoon Oregano
1/4 Teaspoon dried thyme ¼ Teaspoon dried thyme
1 1/4 pound top round steak 1 ¼ pound top round steak
1 Teaspoon salt 1 Teaspoon salt
1/4 Teaspoon pepper ¼ Teaspoon pepper

1) To make the marinade combine vinegar, soy sauce, lemon juice, oil, garlic, oregano, basil, and tyme in ziplok bag. Add the steak. Squeeze the air out of the bag and seal. Turn to coat. Refrigerate, turning the bag occasionally, for at least 2 hours and up to 8 hours.
2) Spray a grill rack with nonstick spray. Prepare grill. Place steak on grill and sprinkle with salt and pepper and cook about 6 minutes per side or until thermometer reads 145F