Teriyaki Marinade

So when I was at the market the other day to get the ingredients for the broth mentioned below, I also picked up a steak for dinner on Erev Shabbat. I have a homemade teriyaki marinade I use for the meat:

• 1 teaspoon salt
  
• ¼ cup dry red wine
• ¼ cup balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey

Throw everything into the blender for a minute or two. This will make enough marinage for a London Broil about 1½ pounds. Take the meat and tenderize it with a serrated tenderizer (beat the steak down to about ½ inch thick or so). Marinate for four to twenty-four hours in the fridge, turning (at least) once. Take the steak out about an hour in advance to bring it up to room temperature and then either grill or broil.