London Broil

If there was a way to be paid for tailgating, I’m quite sure my group of friends and I could have been wildly successful.  I have a love for tailgating and this recipe is one that I have been doing for quite some time.  It was developed in college so it’s rather inexpensive but it’s a sure fire way to get some great results.  It also has really simple preparation.  Essentially, you throw a bunch of things in a bag, let it sit overnight and the next day, you put it on the grill.  What could be simpler than that really?  After it comes off the grill, let it rest for a bit.  If you cut into it immediately, all the juices will run out and it will dry up.  Serve this with thinly sliced bread and beer.

London Broil

• 1 2-2.5 lb london broil
• 4 garlic cloves
• 2 tbsp lemon juice (fresh)
• 2 tbsp lime juice (fresh)
• 4 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp crushed red pepper flakes
• 2 tbsp oregano
• 2/3 cup olive oil

Put all ingredients in a blender and combine.  Put london broil in a freezer bag and add marinade.  Close bag and refrigerate for up to 24 hours.

Heat grill to high (550 degrees).  Arrange your burners to have a hot (sear) side and a cooler (roast) side.  If using charcoal, put a larger pile to one side to achieve the same effect.

Remove steak from marinade and sear on each side for about 3 minutes.  Move to cool side and allow to finish cooking to desired temperature.  I prefer it at 125-130.  Remove to a plate and tent with foil.  Allow to rest for 5-7 minutes until it has cooled slightly.  Slice thin and serve.  Serves 4.

Enjoy.