The london broil should be marinated for 4 to 24 hours before grilling. It is made with top round which can be a little tough, so the marinade is not just for flavor but more for tenderizing. Make sure you slice the cooked meat at a 45 degree angle in order to cut it against the grain. This will also result in a much more tender bite.
- 4 garlic cloves chopped
- 4 tablespoons balsamic vinegar
- 4 tablespoons fresh lemon juice
- 4 tablespoons sherry or madeira wine
- 3 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 2/3 cup olive oil
- 1 top round london broil, about 2 – 2 1/2 pounds and 2 inches thick
To make the marinade, whisk all the ingredients except the meat in a large bowl. Put the meat in a large zip bag and pour the marinade over. Squeeze the air out and seal. Lay in a large shallow bowl or dish and refrigerate, turning every few hours.
Preheat grill to high. Pull meat from bag with tongs and lay on grill rack on direct high heat. Grill, turning once for 4 minutes for each side or until meat thermometer reads 125 for medium rare. Transfer meat to a cutting board, cover loosely with tin foil and let rest for 10 minutes.
While the meat is grilling, pour the marinade into a shallow non-stick frying pan. Bring marinade to a boil and continue to low boil until the liquid has reduced by half. Add 1 tablespoon butter and use as a sauce drizzled over cooked meat.
Slice meat on a 45 degree angle. You need to cut the meat against the grain, but the grain on this cut of meat goes up and down. So, if you cut the meat, thin and on a 45 degree angle you are actually cutting against the grain.
Arrange slices of meat on a platter and drizzle sauce over meat.