This is an old late 50's recipe that I found in a old cook book that my mother use to use. And it is still a GREAT RICPE.
Time
prep 0:10
total 1 day 0:10
Yield
4 to 6 servings
Ingredients
Ingredients
For the Marinade
4
lg. cloves of garlic, minced
4
Tablespoons Balsamic vinegar
4
Tablespoons fresh lemon juice
3
Tablespoons Dijon mustard
1-1/2
Tablespoons Worcestershire sauce
1
Tablespoon soy sauce
1 tsp.
dried oregano, crumbled
1 tsp.
dried basil, crumbled
1 tsp.
dried thyme, crumbled
1/2 tsp.
dried hot red pepper flakes
2/3 cup
olive oil
2
1/2 lb. London Broil
Instructions
In a bowl whisk together marinade ingredients until well combined.
Put London broil in a large resealable Zip bag and pour marinade over it. Seal bag, pressing out the excess air, and set in a shallow dish or bowl.Marinate meat chilled overnight turning bag over once or twice.
Grill meat, marinade discarded, on an oiled rack set about 4 inches over the coals, turning meat over after 9-10 minutes on each side. Or until it registers 135-140 on a thermometer. Then remove to a platter and let stand for ten minutes. Cut meat digonally across grain into thin slices and serve.
Author's Comments
I have made this recipe many times and have used even sherry wine vinegar in it as well. It takes me back to when I was kid and I use to help my father when he use to come home from work and did all of the grilling during the summer. I was the one who had to go and grab him more beer from the frig.
Instructions
In a bowl whisk together marinade ingredients until well combined.
Put London broil in a large resealable Zip bag and pour marinade over it. Seal bag, pressing out the excess air, and set in a shallow dish or bowl.Marinate meat chilled overnight turning bag over once or twice.
Grill meat, marinade discarded, on an oiled rack set about 4 inches over the coals, turning meat over after 9-10 minutes on each side. Or until it registers 135-140 on a thermometer. Then remove to a platter and let stand for ten minutes. Cut meat digonally across grain into thin slices and serve.
Author's Comments
I have made this recipe many times and have used even sherry wine vinegar in it as well. It takes me back to when I was kid and I use to help my father when he use to come home from work and did all of the grilling during the summer. I was the one who had to go and grab him more beer from the frig.
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