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Grilled marinated London broil

There seem to be hundreds of ideas about a proper marinade for London broil or flank steak, starting from a base of oil and vinegar seasoned with whatever other flavors you like. The key to the grilling, I've discovered, is to do it over fairly low heat to prevent the meat from turning tough.

  • 5 cloves garlic, finely minced
  • 1/3 c minced shallots or red onion
  • 1/4 c balsamic vinegar
  • 1/4 c dry red wine
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp soy sauce
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp honey
  • 3 Tbsp olive oil

Combine all marinade ingredients thoroughly with a whip or stick blender.

  • 2 1/2 - 3 lbs tri-tip, London broil, or flank steak, thick cut (1 1/2 inch)

Put steak in a large, sealable plastic bag. Pour in the marinade, squish out the extra air, seal and refrigerate in a shallow pan (in case it leaks), at least 4 hours and up to 24 hours.

 

Preheat the grill.

Remove steak from the marinade and let excess drip off. Lay steak on the grill, turn heat down to low, and grill, covered, for about 5-6 minutes on each side for medium rare.

Remove from grill and let rest at least 5 minutes before slicing across the grain in diagonal slices.

Servings: 4-6

Credits: Various.