Lemon / Garlic, Marinated, London Broil
This is , by far, my favorite marinade. I use it for Kebabs, Vegetables, and Beef. Leaving anything in it overnight really brightens it up. And, as much as I'm a meat person, I LOVE marinating mushrooms in it, then skewering them and cooking them on the grill while the meat is resting.London Broil, quite often goes on sale at 1/2 price, which ends up under $3.00 / pound for Black Angus. It's terrific as a steak on the grill, and just as good for leftovers in a sandwich. Why pay the high cost of deli beef when you can do it yourself, and give it some flavor too.
- 1, 2 1/2 Pound London Broil, Top Round, 1 1/2" thick
Marinade: - 2 Large Lemons, zest and juice
- 10 Cloves Garlic, grated
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup All American Steakhouse Blend, divided
- 1 Tablespoon Kosher Salt, divided
- Vegetable Oil, as needed
Basting Sauce (Mop): - 1 Tablespoon Mustard
- Vegetable Oil
1. Trim off any fat or grizzle from the meat, and place it in a freezer bag.
2. Zest the lemons, then squeeze their juice directly into the bag. Grate the garlic directly into the bag, then add enough vinegar to coat the meat. Zip it up, and place it in the refrigerator for a day or three, mixing it up a couple of times each day.
3. After 1 1/2 days, You'll find that the outside of the meat has change color, and the marinade has gotten into the meat. Reserve the marinade for basting the meat.
4. Layer about 2 tablespoons of Steakhouse blend, and 1/2 tablespoon of Kosher salt on each side of the meat. Add enough oil to make this a paste.
5. Grill over medium heat, for 7 minutes, 10 minutes, 3 minutes. Make sure you turn it three times, basting with the marinade each time you baste it. This was a 2" thick piece, and the grill temperature was medium. Yours might take less or longer time, based on the thickness of the meat, and the heat of the grill.
6. Take the meat off the grill, place on a platter, and cover with aluminum foil. Let it rest, covered for 10 - 15 minutes in order for the juices of the meat to redistribute themselves within the meat. The juices have been drawn to the outside of the meat by the high heat of the grill.
Cutting into the meat, without letting it rest, will only let all of the juices run all over your cutting board, Be sure to cut thin slices across the grain for the most tender meat. Don't serve it as 1 big piece, because your guests will probably cut it into chunks, and it will taste tough.
7. I served this with Citrus Rice, and Cajun Corn.
Feedback is GREAT!
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.thecapn@capnrons.com
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Lemon / Garlic, Marinated, London Broil
Slice the meat, then add it to the gravy.
Let it warm in the gravy for a little over a minute. Take it out and set it on a plate. If you let it heat too long, it'll begin to cook again, and become well done.
This dish will taste just as good, 3 days later, as it did the first time you cooked it.
Use it for a Steak Salad.
