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Grilled London Broil
Quick and easy and ooohhh so delicious. |
Prep: 10 minutes
Refrigerate: 4 hours to overnight
Cook: 20 minutes
Servings: Serves 6
| 1-1/2 |
lbs. top round steak cut 1-1/2 inch thick |
| 5 |
large cloves garlic |
| 1 |
tsp. salt |
| 1/4 |
cup dry red wine |
| 1/4 |
cup balsamic vinegar |
| 1 |
Tbsp. soy sauce |
| 1 |
tsp. honey |
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Place all ingredients, except beef, in a blender or food processor and blend until smooth. |
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In a heavy-duty sealable plastic bag, combine the steak and the blended marinade. Seal bag, pressing out excess air. Place in a shallow dish and marinate in the refrigerator, turning the bag occasionally, for at least 4 or up to 24 hours. |
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To grill, remove steak from marinade allowing excess to drip off and place on an oiled grid set 5-6 inches over medium coals. Cook for 14-18 minutes for medium-rare (145°F internal temperature), turning once. |
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Transfer steak to a cutting board and let stand for 10 minutes. |
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Holding knife at a 45° angle, cut steak across the grain into thin slices to serve. |
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| You can substitute flank steak or sirloin steak for the top round steak. |
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| Need help with this recipe? Go to:
Grilling,
Carving |
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