(adapted from Gourmet Magazine, 1994)
London broil is a lean cut, but it’s not very tender. Marinating and quick cooking is the way to go. This
marinade imparts lots of flavor without outshining the beefiness of the meat itself.
4 cloves garlic, minced
¼ cup balsamic vinegar
¼ cup fresh lemon juice
3 tablespoons Dijon mustard
1 ½ tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 teaspoons of mixed dried herbs of your choice (oregano, basil, thyme, rosemary, Italian mix)
½ teaspoon red pepper flakes
⅔ cup olive oil
2 to 2 ½ lb London broil
1. Combine the first 9 ingredients in a bowl.
2. Place the London broil in a large, heavy zip‐top plastic bag, pour marinade over and squeeze out as much air as you can as you seal the bag. Refrigerate for 8‐20 hours, turning occasionally.
3. Heat the grill or broiler. Sear meat (discard the marinade) for one minute on each side on stove if broiling or on grill (high heat), then transfer to broiler pan or turn down grill to medium heat.
Grill/broil the meat for 3‐5 minutes on each side, or until meat reaches 125 degrees for medium rare. Allow meat to rest for 10 minutes, then slice thinly against the grain and serve.