London Broil with Red Wine Glaze

Pat meat dry. Rub with 1 tsp oil and sprinkle both sides generously with kosher salt and pepper, rubbing it in well.

Allow to rest in a non-reactive dish for 60 Minutes.

Heat broiler to high. Place London broil close top the flame and broil 5 Minutes.
Turn over and broil another 5 Minutes.
If the meat is thicker than 1 1/2 inches allow it to broil 2 minutes longer.
Remove from broiler and place it on a tightly covered dish or pan.

Heat 2-3 tbsp oil in a frying pan.
Add shallots and cook until golden, stirring to keep it from burning.
Once it's well-browned, add red wine to deglaze the pan.
Use a wooden spoon to scrape up all the tasty bits in the pan.
Cook 10 minutes or until the sauce is reduced.
Pour sauce over the meat and cover tightly once again.

When you're ready to serve the meat, reheat 10 Minutes on 350 degrees F or on a hot plate.
Slice meat thinly against the grain and drizzle with remaining sauce.
Serve!