3 cups red wine
3 pouches of Savory Choice Beef or Vegetable Broth Concentrate
12 whole peppercorns
1 – 3 lb London broil steak
1 loaf ciabatta bread, cut into six equal pieces
1 lb. brie cheese, sliced into 1/4 inch pieces
In a small heavy saucepan, mix the red wine, Savory Choice Broth Concentrate, and peppercorns. Stirring occasionally, reduce sauce to about 1/2 cup. Sauce should be thick and syrupy. Be careful not to scorch the sauce.
Grill the steak to medium rare, or to taste, and let rest for 5 minutes. Slice into thin pieces. Pour any remaining juices into the sauce reduction and stir to combine.
Slice the bread portions lengthwise and grill cut side down.
To assemble: Pour the reduction sauce on the bread slices and let it soak in. Mound thinly sliced steak on one half of the bread. Top with brie slices and cover with remaining bread slice. Serve warm. Be prepared to eat this with a knife and fork or have a lot of napkins.
For a variation— add sautéed mushrooms or peppers.