In a small bowl combine wine, vinegar, soy sauce, coffee granules, Worcestershire sauce, and pepper. Place the steak in a large resealable plastic bag set in a shallow dish. Pour 1/4 cup of the wine mixture over the steak. Seal bag; turn to coat steak. Marinate in the refrigerator 8 to 24 hours, turning occasionally. Stir the salt into the remaining wine mixture; cover and chill until needed.
Lightly coat a grill pan with cooking spray. Heat over medium-high heat. Drain steak, discarding marinade. Cook steak on hot grill pan 10 to 12 minutes or until desired doneness (145 degrees F for medium-rare), turning once halfway through cooking time. Transfer steak to a cutting board. Let stand 3 minutes; thinly slice steak.
Meanwhile, in a small saucepan heat the reserved wine mixture to boiling over medium-high heat. Boil, uncovered, 2 to 3 minutes or until mixture is reduced to 1/4 cup. (Or, for a more concentrated sauce, reduce mixture to 2 tablespoons.) Spoon wine mixture over sliced steak. If desired, serve with zucchini and/or sprinkle with oregano.
Nutrition Facts Per Serving:
Servings Per Recipe: 4 PER SERVING: 162 cal., 5 g total fat (2 g sat. fat), 61 mg chol., 297 mg sodium, 4 g carb. (1 g sugars), 20 g pro.
Lean Meat (d.e): 3; Mark as Free Exchange (d.e): 0; Fruit (d.e): 0.5