I LOVE London broil! It's one of my very favorite pieces of grilled meat. It has kind of a bad reputation for being tough and dry as an old boot, but with a few tricks it will melt in your mouth. Promise! I've made this recipe for years and it has not let me down yet. First, you must marinade it. This marinade is from Sara Moulton. Then, when you grill it, you must make sure to leave it a little pink. BUT the biggest secret to a tender, juicy, delicious London broil is how you slice it. You must use a very sharp knife and cut it very thinly (super, duper thin!) against the grain. Now that you know the secrets to making this piece of meat awesome, so you must try it out! You won't be disappointed. ENJOY :)
Mix marinade ingredients together in a large zip loc bag. Add the meat. Seal bag (press out extra air) and set in a shallow dish. Let set 8 hours or over night.
Remove meat and discard marinade.
Preheat grill and grill meat, turning each side once (9-10 minutes on each side), or until it reaches 125-130 degrees (medium-rare).
Remove from grill and let rest on cutting board 10 minutes. Slice VERY thin against the grain with a sharp knife.
I'm a previous stay-at-home mom of 8 years who joined the working world again as the Food Service Director over our local school district and a high school lunch lady. I have 3 kiddies. Makayla (Miss Picky Pants) is 14, Sophie (Worm) is 13 and Chase's 9. I LOVE to cook! If you're looking for plain ol' mom food... you're in the right place! I'm always looking to cook up new recipes and simple, inexpensive meals. My goal's to share old favorites and to make new ones. Thanks to everyone who stops by and visits my blog! You inspire me to keep posting (even when I have a difficult time managing my time!)