Grilled Marinated London Broil
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon soy sauce
- 3 tablespoons dijon mustard
- 1 1/2 tablespoons worcestershire sauce
- 2/3 cup olive oil
- 4 tablespoons fresh lemon juice
- 4 tablespoons balsamic vinegar
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon dried oregano, crumbled
- Carbohydrate 5 g(2%)
- Cholesterol 117 mg(39%)
- Fat 38 g(59%)
- Fiber 1 g(2%)
- Protein 38 g(76%)
- Saturated Fat 9 g(44%)
- Sodium 372 mg(15%)
- Calories 525
PreparationMake marinade: In a bowl whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight. Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., 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.
PreparationMake marinade: In a bowl whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight. Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., 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.
