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BellaOnline's Home Cooking Editor

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Grilled Marinated London Broil

Guest Author - Sandy Moyer

Grilled Marinated London Broil

  • 4 large cloves garlic, minced
  • 4 T. balsamic or red wine vinegar
  • 4 T. fresh lemon juice
  • 3 T. dijon mustard
  • 1-1/2 T. Worcestershire sauce
  • 1 T. soy sauce
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 tsp. cayenne pepper
  • 2/3 cup olive oil
  • 1 - 3 to 4 lb. top round London broil, 2" to 2 1/2" thick

Preparation -
Whisk together all the ingredients, except the meat, in a bowl. Place the meat in a large zip top plastic bag. Add the marinade. Close the bag, pressing out air. Turn the bag a few times to distribute the marinade. Lay the bag in a shallow dish and refrigerate for at least 6 hours or overnight, turning the bag over to other side several times. Remove the meat from bag. Discard the bag and the marinade. Place the meat on an oiled rack on a preheated grill. Grill over hot coals about for about 8 minutes per side, depending on the thickness of the meat and the desired degree of doneness. Turn over one time only.

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Tenderized meat accepts marinade more generously and cooks faster! 16 stainless steel saber blades tenderize steaks and chops, allowing full flavor to penetrate. Blades recess when not in use. Plastic cover included.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DīAngelo for details.

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