London Broil

I absolutely love London Broil but this marinade takes it to the next level!

LONDON BROIL

For marinade:

• 4 large garlic cloves, 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 teaspoon dried oregano, crumbled

• *1 teaspoon dried basil, crumbled

• *1 teaspoon dried thyme, crumbled

• 1/2 teaspoon dried hot red pepper flakes

• 2/3 cup olive oil

* Can substitute 1 Tablespoon of Italian Seasoning

1 (2 to 2 1/2 pound) London broil

To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil into a large re-sealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours.

Remove meat from the marinade, discarded the marinade, and pat the meat dry.

Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 7 to 10 minutes on each side depending on thickness, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.)

Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.