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2 lb. top-quality round steak,
1 1/2 inches thick
1 large clove garlic, minced
1/2 tsp. pepper
1 (15 1/2 oz.) jar Prego
spaghetti sauce (1 3/4 c.)
1/2 c. Burgundy or other dry
red wine

With a large sharp knife, score steak to make a diamond
pattern on both sides; rub steak with garlic and sprinkle with
pepper. Place in 12 x 8-inch dish. In small bowl, mix well
Prego sauce and wine. Pour sauce over steak in baking dish;
turn to coat both sides. Cover; refrigerate 4 hours or
overnight, turning steak occasionally. Preheat broiler if
manufacturer directs. Remove steak from marinade and place on
broiler pan; reserve marinade. Broil steak, 4 inches from
heat, 25 minutes until desired doneness, basting occasionally
with marinade and turning once. To check doneness make slit in
center of meat. In small saucepan over low heat, heat remain-
ing marinade thoroughly. With knife in slanting position,
carve thin slices across width of steak. Serve marinade with
steak. Makes 6 servings.

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