Ingredients Jump to Instructions ↓

  1. 2 Shallots - minced (medium)

  2. 1 tablespoon 15ml Dried thyme leaves

  3. 3 tablespoons 45ml Dark brown sugar - (packed)

  4. 1/4 cup 59ml Soy sauce

  5. 3 tablespoons 45ml Worcestershire sauce

  6. 2 tablespoons 30ml Balsamic vinegar

  7. 1/3 cup 78ml Vegetable oil

  8. 1 1/2 lbs 681g / 24oz London broil (top round)

  9. 1/4 cup 59ml Water

  10. 2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating. Heat a grill. Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter. Grill steaks to medium-rare, about 2 minutes each side. Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately. This recipe yields 4 servings.


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