April 30, 2004 recipe from Chef Chris Manning:

London Broil with a Cabernet Mushroom Sauce

1-3 pound center cut top round that been jaccarded (a tenderizing process)
2 Tbslp paprika
2 Tblsp granulated garlic
2 Tbslp sugar
2 Tbslp salt
2 Tbslp ground black pepper
1 Tsp ground red pepper
1 Tsp ground cumin

2 cups cabernet sauvignon 
1 cups sliced mushrooms
½ cup diced onion
1 cup brown gravy

Blend the spices together and rub into both sides of the meat. Let the meat marinate overnight. Start the grill and get it hot. Combine the wine, mushrooms and onion in a medium sauce pan and bring to a simmer. Put the meat on the grill and grill for fifteen minutes. Turn the meat over and grill for ten minutes. Remove meat from grill and add the brown gravy to the wine and blend well. Slice the meat in thing strips and serve with sauce.