I don’t usually buy London Broil but there was a super good sale going on so I couldn’t resist it for $1.99 per pound. So, I figured I would marinate it and then grill it for dinner tonight.
Asian Style Chimichurri
marinade
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup white vinegar
- 1/2 cup vegetable oil
- 1 teaspoon ground ginger
- 5 cloves of garlic, chopped
- 1 cup cilantro leaves
2 1/4 pound London Broil (I cut it in half because of the size of my container but you can leave whole.)
chopped scallions for garnish (optional)
Put the marinade ingredients in a blender and pulse a few times, until ingredients are well combined. Pour onto the London Broil and refrigerate for 24 hours or more. Take it out and let it sit on the counter for 1 hour before grilling. Grill to desired temperature. Remove from grill and rest for 5 minutes. Slice thinly to serve. Garnish with scallions (optional).
How long you grill it really depends on the temperature of your grill and how you like your meat. I did it for about 3-4 minutes on each side, which produced a slightly under medium-rare (the way Lon and I like our red meat). We decided we both don’t like London Broil but love this marinade. The sugars from the honey help with beautiful grill marks and the aroma is divine. I highly recommend serving this steak with the Spring Soba Salad. It’s a perfect match!
That looks really good. I’m going to try that marinade. I love adding honey to marinades and sauces.
I have a question. I have one thick sirloin steak left that I got from Costco that I need to cook tonight. I don’t have time to marinade it and I like my meat seasoned and flavored. I prefer marinades because the flavors really get into the meat, but because of time constraints, I was thinking of maybe giving it a dry rub. Do you have a quick way to marinade a steak or a good dry rub recipe?
One way to beat the time crunch is to slice the meat first, then you can marinade it for just an hour or so, then skewer it like a ribbon.
Or, try this rub (I used on Pork Tenderloin. It’s more of a wet rub, not dry rub but works the same way.
Cool. Thanks Jess!
I like london broil but usually cook in a more braised way, low & slow – delish!
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