This classic recipe for London broil is marinated in a fantastic wine and balsamic vinegar mixture. If you really want to make it authentic try using a flank steak.
- 2 large garlic cloves, minced
- 1/2 tablespoon (7.5 mL) sea salt
- 1/2 cup (120 mL) dry red wine
- 1/4 cup (60 mL) balsamic vinegar
- 1/4 cup (60 mL) low sodium soy sauce
- 1 tablespoon (15 mL) honey
- 1 teaspoon (5 mL) coarse ground black pepper
- 1 teaspoon (5 mL) Worcestershire sauce
- 2 pounds (900 g) top-round London broil -- 1 1/2-inch thick
1. Combine all marinade ingredients, mixing well to dissolve the salt. In a heavy-duty resealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air. Marinate, chilled, turning occasionally, for 4 to 6 hours.
2. Prepare grill. Remove steak from the marinade, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 8 to 10 minutes on each side for medium rare.
3. Transfer steak to a cutting board, cover with foil and let stand 10 minutes before carving. Cut across the grain.
4. If interested in a serving sauce for the London broil, simply double the marinade recipe. Place on half in with the meat to marinate. Place the other half in a small saucepan and bring to high simmer. Reduce heat and simmer for 8 minutes on low heat. Stir often. Watch for burning and adjust heat accordingly. Sauce should reduce enough to coat the back of a spoon. Remove from heat and serve warm with cooked meat.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|