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Place steak in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Prepare grill. Place steak and bell pepper halves on grid over medium coals. Grill 12 to 15 minutes for medium-rare and until peppers are tender, turning steak and peppers once. Brush all with reserved marinade before turning Carve steak across the grain into thin slices and serve with grilled peppers. Makes 6 servings.

TIP: To check temperature when grilling, cautiously hold hand about 4 inches above coals. Medium heat will force removal of hand in 4 seconds.

1 1/2 pounds well-trimmed BEEF SHOULDER LONDON BROIL

1/2 cup dry red wine
1 tablespoon sesame oil
1 tablespoon reduced sodium soy sauce
1 tablespoon red wine vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
3 medium bell peppers (green, red and/or yellow), halved lengthwise and seeded
Combine wine, sesame oil, soy sauce, vinegar, ginger and garlic. Reserve 1/4 cup.