1/4 cup honey
1/4 cup soy sauce
1/2 cup red wine
1 clove garlic, crushed
1 pinch dried rosemary, crushed
1 pinch hot chili powder
1 pinch black pepper

1 lb. flank steak

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In a medium bowl, mix together all the above ingredients (except the meat, of course). Let stand for 15 minutes and then put into a large plastic bag, with the meat. Press out most of the air, seal and lay flat and refrigerate for up to 24 hours. 

Grill or barbecue until desired doneness. Slice thin and serve with the usual summer side dishes.

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