This dish, the centerpiece of a sit-down dinner, matches beautifully with Zinfandel or other fruity red wines.

Marinade Ingredients:

* 1/2 cup Zinfandel
* 2 tablespoons brown sugar
* 1/4 cup soy sauce
* 2 tablespoons chopped garlic
* 2 tablespoons chopped rosemary
* 2 tablespoons Dijon mustard
* 1/2 cup olive oil
* 2 1/2-lb. London broil, about 1 1/2-inches thick

Marinade Preparation: Combine all ingredients, and cover the steak with the mixture. Marinate overnight in refrigerator.

Salsa Ingredients:

* 1 pound shiitake mushrooms, sliced (stems discarded)
* 2 tablespoons olive oil
* 1 slice bacon, finely chopped
* 1 tablespoon chopped cilantro
* 1 tablespoon chopped fresh ginger
* 1 tablespoon chopped garlic
* 2 tablespoons chopped scallion
* 1 tablespoon minced orange zest
* 1/4 cup diced tomato
* 2 tablespoons red wine vinegar
* 1 tablespoon minced serrano chilies
* Salt and pepper to taste

Salsa Preparation: Cook bacon over medium heat in olive oil until brown. Add mushrooms and cook until tender. Remove from heat and cool. Add remaining ingredients and stir.

Final Preparation:

1. Grill steak over medium-hot coals for about 6 minutes on each side for medium-rare. Let rest for 10 minutes.
2. Thinly slice steak against the grain and on the bias. Arrange on warm platter and top with salsa.