London Broil Marinade
London Broil Marinade
Our London broil marinade is a quick & easy recipe that will satisfy your taste buds. Steak for dinner is the go-to when you have time to pull out your barbecue. With our easy-to-follow recipe, you’ll be able to make a delicious steak in no time. We’d recommend our refreshing papaya limoncello mocktail with rosemary to enjoy with your meal!
Ingredients
- 1 tbsp Minced Garlic
- 1/2 tsp Salt
- 1/2 tsp Black Pepper.
- 1/2 cup dry Red Wine
- 1/4 cup Soy Sauce
- 1 tbsp Honey or Agave
- 1 tbsp Olive Oil
- 1/2 tbsp Worcestershire Sauce
- 1/2 tbsp Lemon Juice
- 1/2 tbsp Onion Powder
- 1/2 tsp Basil
- 1/2 tsp Thyme
- 1/2 tsp Crushed Red Pepper
Directions
Combine all ingredients in a blender and pulse to mix well.
Transfer to zippered bag and place London Broil inside.
Place in refrigerator and allow to marinate for at least 4 hours.
Heat grill and wet a paper towel in vegetable oil and wipe down grates to avoid sticking.
Cook over medium-high heat to get a good char on the outside while the center remains rare to medium-rare.
Check the internal temperature for 145 degrees.
Remove to a cutting board and allow the meat to rest for 10 minutes.
Cut across the grain in thin slices to make the meat tender.
Enjoy!
London Broil Marinade
INGREDIENTS
- 1 tbsp Minced Garlic
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup dry Red Wine
- 1/4 cup Soy Sauce
- 1 tbsp Honey or Agave
- 1 tbsp Olive Oil
- 1/2 tbsp Worcestershire Sauce
- 1/2 tbsp Lemon Juice
- 1/2 tbsp Onion Powder
- 1/2 tsp Basil
- 1/2 tsp Thyme
- 1/2 tsp Crushed Red Pepper
DIRECTIONS
- Combine all ingredients in a blender and pulse to mix well.
- Transfer to zippered bag and place London Broil inside.
- Place in refrigerator and allow to marinate for at least 4 hours.
- Heat grill and wet a paper towel in vegetable oil and wipe down grates to avoid sticking.
- Cook over medium-high heat to get a good char on the outside while the center remains rare to medium-rare.
- Check the internal temperature for 145 degrees.
- Remove to a cutting board and allow the meat to rest for 10 minutes.
- Cut across the grain in thin slices to make the meat tender.
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