Print This Recipe Written by Chacha on Jul 4th, 2012 in Barbecue, Beef, Cauliflower, Grill, Meats, Recipe | No Comments

Servings: 4


2 1/2 pounds London broil

For marinade:

  • 4 large garlic cloves, finely minced
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons freshly squeezed lemon juice
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried Mexican or Greek oregano, crumbled
  • 1/2 teaspoon dried basil, crumble
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon dried hot red pepper flakes
  • 1/4 cup extra virgin olive oil


For the marinade, in a bowl, whisk together marinade ingredients until combined well.

Put London broil in a large resalable plastic bag and pour marinade over it. Seal bag pressing out excess air and set in a shallow dish. Marinate meat chilled for 8 to 24 hours turning once. (Note: Be sure to pull the beef out of the refrigerator at least 1 hour and up to 4 hours before grilling.)

Preheat broiler or preheat an outdoor gas grill or charcoal grill to medium heat.

Remove meat from the marinade. Reserve marinade. Grill the meat, basting twice with marinade, 5 to 8 minutes on each side, until it registers 125 to 130 degrees on a meat thermometer for medium-rare meat.

Transfer meat to a cutting board; tent with foil and let rest for about 10 minutes. Cut meat diagonally across the grain into thin slices. Serve.



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