Ingredients Jump to Instructions ↓

  1. 1 London broil - (2 to 2 1/2 lbs) For Marinade

  2. 4 Garlic cloves - minced (large)

  3. 4 tablespoons 60ml Balsamic vinegar

  4. 4 tablespoons 60ml Fresh lemon juice

  5. 3 tablespoons 45ml Dijon mustard

  6. 1 1/2 tablespoons 22ml Worcestershire sauce

  7. 1 tablespoon 15ml Soy sauce

  8. 1 teaspoon 5ml Dried oregano - crumbled

  9. 1 teaspoon 5ml Dried basil - crumbled

  10. 1 teaspoon 5ml Dried thyme - crumbled

  11. 1/2 teaspoon 2 1/2ml Dried hot red pepper flakes

  12. 2/3 cup 157ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 servings.


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