Ingredients:
- 1/4 cup Balsamic Vinegar
- 1/4 cup Soy Sauce
- 1/4 cup Olive Oil
- 2 tablespoons Worcestershire Sauce
- 2-3 garlic cloves, minced
- 1 tablespoon minced fresh rosemary (or 2 teaspoons dried rosemary)
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 - 2 lbs. London Broil Beef
Directions:
1. In a bowl, mix all of the marinade ingredients.
2. With a knife, lightly score both sides of the meat in a diamond pattern.
3. Place the meat in resealable bag. Pour the marinade into the bag and lightly squeeze the beef to work the marinade into the beef.
4. Marinate the meat in the refrigerator for at least 2 hours, or for as long as 24 hours.
5. 30 minutes before grilling, take the meat out of the refrigerator to allow it to come up to room temperature.
6. Prepare your grill. When the grill up to 450F, remove the meat from the bag and discard the marinade. Grill the meat for 5-7 minutes per side, depending on the thickness of the meat and desired doneness. Check the temperature of the meat with an instant read thermometer (125F for medium rare, 130F for medium).
7. When the meat is done to your desires, remove it from the grill. Place the meat on a cutting board and loosely cover it with aluminum foil. Allow the meat to rest for 8-10 minutes, then slice and serve.
Cook's Notes:
I had a London Broil in the freezer and I wanted to use this recipe for our dinner last night. We were not disappointed by the results. I grilled the beef for approximately 11 minutes and checked the internal temperature. The meat was at 127F, so I removed it from the grill. I put the beef on a cutting board and covered it with aluminum foil and I allowed it to rest for 10 minutes. The beef was a perfect medium rare when I sliced it.
If you don't have a grill, you can cook the beef in an oven using the broiler.
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