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Location: Texas, United States

Wednesday, May 29, 2013

London Broil from Gourmet Magazine

For marinade
5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey

A 1 1/2 pound top-round London broil (about 1 1/4 inches thick)
Accompaniment: Sliced vine-ripened tomatoes
Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.
In a heavy-duty sealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
Prepare grill.
Bring steak to room temperature (which should take about 1 hour) before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at 45% angle, cut steak across grain into thin slices and serve with tomatoes.



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