Where’s The Beef?
(Will we ever, ever, ever, get that famous jingle out of our heads??!! Such genius in marketing and advertising!)
Well – look no further – Here’s the Beef!
We indulge in beef for dinner about once a week; and when we do, grilled marinated London broil is one of our faves.
The key to a great London Broil is in the marinade. And the key to a great marinade is fresh ingredients.
A few must-haves in the pantry AT ALL TIMES for me are fresh garlic (powder, granulated, chopped in water, chopped in oil… NONE compare to freshly minced garlic), fresh basil (I wish there were words to describe the smell of fresh basil being chopped! I’m sighing just trying to imagine), and fresh lemons for juicing (no bottled, reconstituted versions can be substituted!).
Bottled pantry must-haves in my pantry include: olive oil, balsalmic vinegar, Worcestershire sauce, soy sauce, Dijon mustard – all of which are included in this recipe.
Dried spices that are must-haves (to be used only when fresh is not at hand) include oregano and thyme.
Before putting this marinade on the London broil, it is a good idea to cut vertical and diagonal slits in the beef to allow the marinade to soak in deeper.
This marinade should be able to be whipped up quickly if your pantry has these items on hand at all times. Marinades not only add flavor, but they tenderize.
I enjoy my “hunk of beef” with a baked potato topped with salsa and a fresh green salad.
This recipe was originally found on Foodnetwork.com, and is courtesy of Gourmet Magazine.
Hope you’ll give it a try. You won’t be sorry!
Grilled Marinated London Broil
2/3 cup olive oil
4 Tbsp balsamic vinegar
1 1/2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 fresh lemon, juiced
3 Tbsp Dijon mustard
4 large garlic cloves, minced
1/4 cup fresh basil, chopped
1 tsp dried oregano
1 tsp dried thyme
1 (2 to 2 1/2 pound) London broil
In a bowl, whisk together marinade ingredients. Put London broil in a large resealable plastic bag or in a glass dish and pour marinade over it. Seal tightly. Marinate in refrigerator turning once or twice, for approximately 8 hours.
Remove meat from the marinade, and discarded the marinade.
Grill the meat, turning only once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.)
Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices, and enjoy!
Cheers & Hugs,