Marinated & Grilled London Broil

This is not only a fantastic recipe for a steak marinade, any steak, but this is a "how to" tutorial on how to grill a steak.  I chose London Broil because it is an affordable cut of meat and it was on sale this week at the grocery store.  But honestly, you won't find a cheaper cut of steak.  It is a leaner cut of beef so it can be tough, (fat and marbling tends to make the beef tender) but after marinading properly and cutting it against the grain, I think you will be pleasantly surprised.  My husband was!  He's a HUGE steak lover and has eaten at some of the best steakhouses in the country.  And he LOVED this!  Asked for it again next week!  We couldn't stop eating it, even after dinner as we were packing up the leftovers. 

So I hope you enjoy it as much as we did!

Happy Cooking!
Sarah

Marinated & Grilled London Broil
recipe was found at http://www.foodnetwork.com/recipes/cooking-live/grilled-marinated-london-broil-recipe/index.html

5 large garlic cloves, minced
1 tsp salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 T soy sauce
1 tsp honey
1 1/2 pounds top-round London broil

Combine all the ingredients for the marinade in a large ziplock bag.  Be sure that all is combined well - the original recipe suggests using the blender, but I do anything to avoid extra dishes to wash.

Place the steak with the marinade and then into the fridge.  Allow the steak to marinade for minimum of 4 hours, but up to 24 hours or overnight.  

 

Before cooking, allow the steak to rest on the counter and come to room temperature, (this takes at least 20 minutes maybe longer depending on the thickness of the steak).

Preheat your grill on medium high heat.  Grill the steak on each side for 5-7 minutes - DO NOT fiddle with the steak, just close the grill, set your timer for 5 minutes and come back.  If the steak fights you, then its not ready to be flipped over yet.  Give it another couple minutes. 

After flipping it over, allow it to cook for an additional 5-7 minutes or until done to your liking.  I prefer my steak to be medium to medium-rare.  You can tell how well-done the inside is my the touch test - if you push on your steak and you can still see your finger indentation then it is rare.  On the contrary, a well done steak has no give...it is hard to the touch.  A medium steak has some give...you get better at this the more experience you have.  You can also use a meat thermometer...145 degrees in the middle is medium -rare.

Once you take the steak off the grill, allow it to rest for 10 minutes so the juices can settle. 

Slice against the natural grain of the meat - this will give you a tender steak each and every time!

Enjoy with your favorite sides.  Tonight is was baked sweet potatoes, sauteed spinach, and heirloom cherry tomatoes.  Something fresh and healthy. 

These tomatoes are gorgeous!!!

And this steak?  So delicious!  My husband asked me to make it every week!

The leftovers?  I made this delicious salad with fresh veggies from the farmers market and leftover corn sliced off the cobb.  Top it off with some blue cheese and your favorite vinaigrette and you have the perfect light lunch or dinner.