One of our family favorite meals centers around a London Broil. The marinade is one of three key steps to the successful delivery of this to the table.
We start with a couple of pieces of beef about 3-4 pounds total. Ideally they should be about an inch and a quarter or an inch and a half thick. Most times the meat department only has them available in one inch thickness. The thicker the piece, the wider the slice when you carve it during the cooking step.
1/4 cup wine vinegar
2 Tbl oil
2 Tbl soy sauce
2 Tbl ketchup
onion salt to taste
garlic powder to taste
black pepper to taste
For the 3-4 pounds, we usually triple the quantity of marinade. The original amount is good for a half or three quarter pound of meat but does not leave enough juice for the second cooking step for a piece larger than that, hence tripling the quantity above for 3-4 pounds. Yes, if you had a 2 pound piece doubling would be good.
Step 1 - Prepare the marinade. Put together with the beef and refrigerate for at least 3-4 hours. Turn once or twice during this period.
Step 2 - Warm the grill. When sufficiently hot, place the meat on the grill and sear each side.
Step 3 - After searing each side, remove from grill to slice thinly on a diagonal and return to marinade before returning to the grill. This step works well if you have a partner. I learned from my father-in-law. I stood by his side as he sliced and I used tongs to move the slices to the marinade for another dunking before returning the strips to the grill. When the family gets together, the teamwork is good. When I do it alone, the outcome is still good but the process is a little slower. I slice it all before moving it to the second dunk in the juice before moving it to the grill. The thin slices cook quickly when put them back on the grill so you need to pay attention to not over cook them. If your grill has an upper rack, as the slices get cooked, I move them to the top deck to keep them warm but out of the direct heat. Once all is complete, move the slices to the serving plate and enjoy.
We usually surround the London Broil with onion soup potatoes, a salad and a vegetable or two. This is wide open for your local favorites.
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