• Email
  • Pin It
 

Grilled Marinated London Broil

 

Contributed by:

Grilled Marinated London Broil
 

 

2 comments | Leave Comment

 
7 Ratings7 Ratings7 Ratings7 Ratings5 Star (7 Ratings)
Loading ... Loading ...
 
 
 

Recipe

Grilled Marinated London Broil

Times

  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min

Servings

6-8 s

Ingredients

  • 2 to 3 lb. London Broil
  • 1/2 cup dry red wine (use the good stuff)
  • 1/2 cup Soy sauce
  • 2 Tbs. cajun seasoning
  • 2 Tbs. minced garlic
  • 2 Tbs. brown sugar
  • 1 Tbs. tomato paste
  • 1 tsp. black pepper

Directions

Preparation

1 Combine marinade ingredients and pour over the london broil in a large ziploc bag. Let the meat marinate in the fridge for at least 4 hours or longer. (Let it go overnight for maximum flavor and tenderness.)
2 Preheat the grill. (This is KEY! You don”t want to put your steak on anything less than a screaming hot grill.)
3 Remove the steak from the marinade, place it on the hot grill and cook the meat for about 6 to 7 minutes per side for medium, turning once.
4 Meanwhile, pour the marinade into a small saucepan and bring it to a boil. Lower the heat and simmer the marinade for 10 minutes.
5 Transfer the steak to a cutting board and let it rest for 5 minutes before carving it across the grain into thin slices. Serve with marinade sauce on the side.

About Elliot Chrem

avatar

Barbeque is my passion and I've been deeply devoted to the art of grilling for over 10 years. I am the chef/proprietor of a successful BBQ catering business where I bring the joy of spectacular grilled food to any event. My weekly glatt kosher gourmet tailgate party before every Jets and Giants home game at New Meadowlands Stadium always draws a crowd of hungry and appreciative football fans! My website is TheSmokeyGrill.com.

 

comments

 

2 Responses to Grilled Marinated London Broil

  1. Please email Miriam the different shabbos recipes that you have on your website this week.

    She loves to cook

  2. How do you serve meat like this on Shabbos without it becoming over done by the time the meal starts? Especially, when you want to serve it warm…

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in