Grilled Marinated London Broil
Source of Recipe
Sara's Secrets Episode: Basics of Meat
Recipe Introduction
The family loved this! My london broil was only 1 1/4 lbs. so I cut the marinade in half and only used about 1 1/2 Tbs. olive oil. I used a smidge more worcestershire sauce and used red wine vinegar in place of the balsamic because I was out. I served it with roasted new potatoes & vidalia onions and green beans. Yum!
Just make sure you slice it thin and ACROSS the grain.
List of Ingredients
For marinade:
4 large garlic cloves -- minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano -- crumbled
1 teaspoon dried basil -- crumbled
1 teaspoon dried thyme -- crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil (I cut way back)
1 London broil -- (2 to 2 1/2 pound)Recipe
To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours.
Remove meat from the marinade, discarded the marinade, and pat the meat dry.
Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.)
Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
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