1 1/2 pounds flank steak
1/2 cup light Italian salad dressing
1 1/2 cups tomato basil pasta sauce
1 tablespoon chopped garlic
1/4 cup Chianti red wine
1 teaspoon Italian seasoning

Rinse steak under cold water and pat dry with paper towels. Place in large resealable bag.

Add salad dressing, 1/2 cup pasta sauce, and garlic to bag. Gently massage to mix marinade.

Marinate in refrigerator for 1 to 8 hours.

In a small saucepan combine remaining pasta sauce, wine, and seasoning. Bring to a boil over

medium-high heat. Reduce heat and keep warm.

Remove steak from refrigerator 30 minutes before cooking and bring to room temperature.

Preheat grill to medium-high. Just before cooking, clean and oil grate.

Remove steak from bag and discard marinade. Place steak on grill. Cook for 6 to 7 minutes

per side. Serve hot with warm sauce.