Somewhat Special Grilled London Broil
"Many times, when entertaining in the summer, it is just more practical to pick up a London Broil steak to grill. It is relatively economical and, when sliced, a little goes a long way. This marinade makes it just a little more special, and requires the steak to marinate at room temperature for 2 hours or in the refrigerator at least 4 hours. This is not included in the preparation time."
photo by Anonymous
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 tablespoons dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon prepared horseradish (or to taste)
- 2 teaspoons fresh thyme leaves
- 2 medium garlic cloves, finely minced
- 1 (2 lb) london broil steak (about 1-inch thick)
- salt & freshly ground black pepper
directions
- Whisk red wine, Worcestershire sauce, tomato paste, vinegar, horseradish, thyme leaves, and garlic in small bowl until well blended. Place steak on large platter. Sprinkle with salt and pepper, then brush with half the marinade. Turn steak, season, and brush with remaining marinade. Cover with plastic wrap and let marinate at room temperature 2 hours or in the refrigerator at least 4 hours. (Make sure steak is at room temperature, though, before grilling.).
- Prepare grill or heat broiler.
- Grill or broil steak, basting occasionally with juices in platter, 6-8 minutes each side for medium-rare. Transfer to cutting board and thinly slice on sharp diagonal. Serve.
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Reviews
-
Delilsh! I made as directed with the exception of skipping the horseradish (I was out) and used top round steaks. We served this with recipe#178885 for the perfect summer dinner! Thanks for sharing this keeper which we will be having again soon! -
My steak was in the marinade almost 36 hours. It was very tasty. I omitted the horseradish. Thanks Jackie :) Made for Holiday tag
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
