Combine wine, water, oil, bouillon, thyme, rosemary and garlic in a small saucepan; simmer 5 minutes, stirring occasionally.
Cool mixture.
Place steak in a glass dish or plastic bag; pour marinade over meat, turning to coat.
Cover dish or tie bag securely; marinate in refrigerator 6 to 8 hours or overnight.
Remove steak from marinade; pat dry with paper towels.
Press crushed peppercorns into surface of both sides of meat; cover with waxed paper and refrigerate 30 minutes.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat; broil at a moderate temperature to rare or medium, 25 to 35 minutes, turning occasionally.
Carve steak into thin slices and serve.