Balsamic London Broil
1. Place the meat in a heavy-duty, self-sealing plastic bag with the brown sugar, vinegar and pepper. Marinate for at least 3 hours in the refrigerator. 2. Preheat the grill to medium-high heat. 3. Remove the meat from the bag, reserving the marinade, place on grill over direct heat, and cook for about 5 minutes per side for medium-rare. Transfer the meat to a cutting board and cover loosely with foil; let stand for 5 minutes. 4. Add the reserved marinade to a small skillet with the wine and chile sauce. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the sauce is reduced by half. Thinly slice the meat against the grain and serve with the sauce. Enjoy and savor!