Grilled Marinated London Broil

This is an old late 50's recipe that I found in a old cook book that my mother use to use. And it is still a GREAT RICPE.


prep 0:10       total 1 day 0:10


4 to 6 servings



For the Marinade

4 lg. cloves of garlic, minced
4 Tablespoons Balsamic vinegar
4 Tablespoons fresh lemon juice
3 Tablespoons Dijon mustard
1-1/2 Tablespoons Worcestershire sauce
1 Tablespoon soy sauce
1 tsp. dried oregano, crumbled
1 tsp. dried basil, crumbled
1 tsp. dried thyme, crumbled
1/2 tsp. dried hot red pepper flakes
2/3 cup olive oil
2 1/2 lb. London Broil


In a bowl whisk together marinade ingredients until well combined.
Put London broil in a large resealable Zip bag and pour marinade over it. Seal bag, pressing out the excess air, and set in a shallow dish or bowl.Marinate meat chilled overnight turning bag over once or twice.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over the coals, turning meat over after 9-10 minutes on each side. Or until it registers 135-140 on a thermometer. Then remove to a platter and let stand for ten minutes. Cut meat digonally across grain into thin slices and serve.

Author's Comments

I have made this recipe many times and have used even sherry wine vinegar in it as well. It takes me back to when I was kid and I use to help my father when he use to come home from work and did all of the grilling during the summer. I was the one who had to go and grab him more beer from the frig.

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