Grilled Marinated London BroilPrint
I hope this doesn’t piss off the London Broil council, but I have never understood why London Broil was such a popular cut of meat. Supposedly it’s great grilled or broiled (really, as it should be) or seared, but most of the time when I’ve tried it I’ve ended up with a tough steak, one that my family chews politely for way too long. And sometimes not that politely.
So when OXO sent me a bunch of great new grilling tools to try out this summer, and a meat tenderizer was in the package, my first thought was to try it out on a piece of London Broil. The kids were at camp so Gary was my guinea pig. And Cooper. More on that.
Now I get the whole tenderizing thing. Nicely done, OXO.
Step by step:
First, I made the marinade using the cute salad dressing shaker.
Then I used that cool and funky little bladed meat tenderizer press to get the meat ready for marinating.
Poured the marinade over the meat.
Marinated the meat for about 6 hours in the fridge.
Grilled it over high heat for 4 to 5 minutes per side, then let it sit for 5 minutes to reabsorb juices and finished cooking off the fire. And sliced it.
Let’s just say that I’ll be making this again when the boys get home from camp.
1. In a container, combine the balsamic vinegar, soy sauce, honey, lemon juice, garlic and salt and pepper (go lightly on the salt because of the soy sauce).
2. Tenderize the meat if possible (this is where I used the cool OXO gadget; if you wanted to pound it a bit or score it with a knife, or use another method of tenderizing please do).
3. Poured the marinade over the meat. Cover, and marinate the meat for 6 to 24 hours in the fridge.
4. Preheat a grill to high. Grill the steak for 4 to 5 minutes per side, basting it with the marinade left in the bowl or container.
5. Let it sit for 5 minutes to reabsorb the juices.