SAVORY LONDON BROIL

SAVORY LONDON BROIL

4 to 6 servings

 

  • 1 (1½ to 2 pound) beef sirloin, chuck, sirloin tip, rib eye, Delmonico, London Broil, flank steak,
  •   or top round steak, boneless or bone-in as desired, cut at least 1-inch thick
  • Meat tenderizer as desired (optional)
  • 1 to 2 garlic cloves, peeled and minced
  • ¾ cup extra virgin olive oil or other salad oil (corn, canola, or safflower oil)
  • 1/3 cup reduced sodium soy sauce
  • ¼ cup red wine vinegar
  • 2 ½ tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced parsley (no stems)
  • 1 tablespoon light brown sugar
  •   or the equivalent of 1 tablespoon brown sugar in granulated brown sugar substitute (optional)
  • Salt and freshly ground black pepper or seasoned pepper to taste
  • Additional sprigs of parsley for garnish

 

May pound steak, both sides, with a meat mallet, if desired.  May rub all sides of steak with meat tenderizer, if desired, poking tenderizer into meat with the tines of a fork.  In a large baking dish or deep large bowl or large zip-lock plastic bag, combine garlic, olive oil, soy sauce, red wine vinegar, lemon or limejuice, garlic, Worcestershire sauce, parsley, and brown sugar, if desired, blending well; season with salt and pepper to taste.  Add steak, coating meat well with marinade; cover or seal in bag and refrigerate for at least 2 hours, allowing steak to marinate, turning meat several times in marinade.  Remove steak from marinade, draining well and reserving marinade. 

 

Arrange steak on highest level of grill rack of a charcoal barbecue 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.   Reduce gas grill setting to low to medium.  Baste meat liberally with reserved marinade.  Continue to grill, basting meat frequently with reserved marinade and turning (over) meat once, until desired doneness is achieved.  Season meat with salt and pepper to taste, if desired, just before serving.

 

Steak may be seared under a broiler, about 4 to 6 inches from heat source, if desired.  Lower broiler rack and continue broiling, liberally basting meat with marinade, until meat is desired doneness.   Or, heat a small amount of reserved marinade in a large heavy skillet over moderate to high heat; add steak to skillet and brown meat, about 5 minutes per side, turning (over) steak once.  Reduce heat to low to moderate and continue cooking steak to desired degree of doneness.  Thickness of meat will determine cooking time.  Do not overcook.  Preferably meat should be medium rare to medium in doneness. 

 

To serve, thinly slice steak across the grain and arrange on a platter with grilled/sautéed mushrooms; brush meat lightly with remaining marinade, if desired.  Garnish with sprigs of parsley as desired.

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