On Sunday, Mike and Allison came down for dinner. When they arrived, their surprise at finding furniture in the living room and bathrooms that were finished (and working!) except for a coat of paint, revealed just how long it had been since their last visit. Anyway, here's what was served:
Grilled Marinated London Broil
from Gourmet (May 1994)
4 large garlic cloves, minced
4 TBSP balsamic vinegar
4 TBSP lemon juice
3 TBSP dijon mustard
1 1/2 TBSP Worcestshire sauce
1 TBSP soy sauce
1 tsp dried oregano, crumbled
1 tsp dried basil, crumbled
1 tsp dried thyme, crummbled
1/2 tsp dried hot red pepper flakes
2/3 cup olive oil
a 2 to 2 1/2 pound London broil
Whisk marinade ingredients until combined. Put meat in large resealable plastic bag and pour marinade over it. Seal bag, pressing out as much air as possible. Let marinate, chilled, turning bag once or twice, overnight.
Grill meat, marinade discarded, on oiled rack about 4 inches over coals, 9 to 10 minutes on each side. Transfer to cutting board and let stand 10 minutes. Cut diagonally into thin slices.
Notes: I opted to broil since it was an unfavorable day for outdoor cooking. Meat themometer should reach around 135 degrees for medium-rare. Make sure to turn it at least once. I would've liked the marinade to have a little more kick so next time I might up the spices since the garlic seemed to overpower the other flavors.
Served with roasted garlic bread and roasted tomatoes (with garlic, fresh parmesan and basil). So, a very garlic-y night!Posted by Jennifer at October 21, 2003 3:32 PM