Marinated London Broil
Ingredients
1⁄2 cup shallots, chopped
1⁄4 cup soy sauce
3 tablespoon fresh lemon juice
3 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoon fresh thyme (having no fresh on hand, i used 1 teaspoon of dried thyme)
1 teaspoon dried oregano
4 cloves garlic, minced
1 2-pound boneless top round steak trimmed (a.k.a. london broil)
Cooking spray
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Instructions
1. Combine first 8 ingredients in a large zip-top plastic bag or shallow container with a lid. Pierce steak with a fork. Add steak to bag or container; seal. Marinate in refrigerator 2 hours, turning every 30 minutes. (I marinated it for a bit over three hours since Apocalypse Now Redux is a very long movie.)
2. Preheat broiler.
3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on a broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before cutting against grain.
Cook’s Note: I cooked mine for about 10 minutes a side until it reached an internal temperature of 130*F. This yielded meat that was on the medium side of the medium-rare spectrum.
Comments
This recipe is from Cooking Light’s 2009 Annual. As you can see from the picture, it turned out pretty much perfect. Art cut nice slices against the grain, it was tender and flavorful, and it always amazes me what you can do with a cheap cut of beef given the appropriate cooking method. This was the first time I’d ever made a London Broil and it’s safe to say we’ll be revisiting this meal in the future.
Note for future cooking: Aim for 115*F.
Cooking Light 2009