Friday, May 29, 2015

Grilled London Broil

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 :)

GRILLED LONDON BROIL
1 London Broil (2- 2 1/2 lb)
Marinade
4 cloves minced garlic
4 TBSP balsamic vinegar
4 TBSP fresh lemon juice
3 TBSP Dijon mustard
1 1/2 TBSP Worcestershire sauce
1 TBSP soy sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp red pepper flakes
2/3 cup olive oil (canola also works)


Directions:
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.

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