London Broil

I love steak, but I have no idea how to grill. Luckily I grew up with a dad who was amazing at grilling and Rich seems to know his way around a grill pretty well and is willing to experiment if I find directions for him. It works out quite well when we grill “together” (I prep & make side dishes and he stands out in the cold)!!

London Broil is a pretty tough cut of meat which needs to be marinated, cooked medium rare, and sliced very thin. This was a good preparation of this meat but was still a little tough (cutting thinner might have helped?). I really enjoyed it and the leftovers have been amazing cut into chunky slices over top of a fresh Caesar Salad. I would not say that this is my favorite steak but it is a great preparation of this tougher (more economical) cut of meat.

Marinated & Grilled London Broil

• 4 -5 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup Worcestershire
• 1/4 cup dry red wine
• kosher salt and fresh cracked pepper
• 1 to 2 pound [top round] London Broil

Whisk the marinade ingredients together in a large bowl. Make several (about 10) small, shallow incisions all over the meat. Place the meat in the bowl and coat both sides with the marinade (rub the salt/pepper/garlic into the meat). Cover and marinate 6-8 hours or overnight. Be sure to flip the meat half-way through. After the meat has marinated, remove meat and discard the marinade.

Heat your outdoor grill on medium, lightly oil grate. Grill 7-9  minutes on each side for medium rare or until desired doneness. (If you can’t use your grill, you can also cook this using the broiler setting on your oven. Place it on a baking sheet on your top oven rack.)

Remove from heat, let rest for about 10 minutes. Slice as thin as possible. Serve with potatoes and a tasty side salad.

And I leave you with this, today’s Question of the Day… whats your favorite thing from the grill?