Marinated Grilled or Oven-Baked London Broil

6 to 8 servings

  • 2 garlic cloves, peeled and minced
  • 1 fresh or dried bay leaf, crumbled
  • 1 cup dry red wine
  • 3 to 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • ¼ to ½ teaspoon freshly ground black pepper
  • 1 (2½ to 3-pound) boneless beef top round or chuck or sirloin tip or sirloin steak or chuck roast, cut 1½ to 2 inches thick
  • Cherry or grape-style tomatoes and fresh parsley sprigs for garnish

In a 2-cup measure, combine the first 7 ingredients, beating with a wire whisk until well blended.  Pound steak, both sides, with a meat mallet; place in a deep bowl or large heavy-duty zip-lock plastic bag.  Pour about 1/3 of the marinade over meat, cover with plastic wrap or seal bag and allow to marinate in refrigerator for several hours, turning meat several times in marinade.  Reserve remaining 1/3 of the marinade to drizzle over grilled steak.

Remove meat from marinade and arrange on highest level of grill rack of a charcoal grill over medium to hot charcoal coals (ash gray and glowing well) or gas grill set at medium to high setting; sear meat for 4 to 5 minutes per side.  Transfer meat to a large sheet of heavy-duty aluminum foil; shape sides to form pan.  Reduce gas grill setting to low to medium.  Baste meat with marinade; close foil.  Cook steak for 40 to 45 minutes or until meat is fork tender, basting occasionally with marinade.  Do not overcook.  Preferably meat should be medium rare to medium in doneness.  

Steak may be seared under a broiler about 6 inches from heat source, if desired.  Transfer meat to a roasting pan, add marinade, cover loosely with aluminum foil, and bake in a preheated slow oven (325 degrees F.) for about 50 minutes or until meat is fork tender and desired doneness.  Do not overcook.

To serve, thinly slice steak across the grain and arrange on a platter; brush meat lightly with remaining unused marinade.  Garnish with cherry or grape-style tomatoes and sprigs of fresh parsley.                                                    

Variation: Serve thin slices of grilled meat on slices of toasted or grilled French or Italian bread slices.  Drizzle remaining marinade over each serving.  Garnish with cherry or grape-style tomatoes and sprigs of fresh parsley.

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