MARINADE

VERMOUTH MOLASSES MARINADE

• ½ cup dry vermouth

Mix vermouth, molasses and soy sauce; whisk in lime juice. Makes enough marinade for a 1 ½- to 2-pound flank steak.

To use, make diagonal slits -- not too deep -- in the surface of the meat. Pour marinade on top, cover tightly and refrigerate at least 4 hours and preferably overnight. May also be used to marinate pork or chicken. Makes 1 ½ cups.

Per tablespoon: 50 calories (0 percent from fat), 0 fat, 0 cholesterol, 0 protein, 8 carbohydrates, 0 fiber, 416 mg sodium.

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