London Broil

Simply delicious and tender London Broil. I like serving with a potato side and a green veggie. This is best is marinated a day in advance.

***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.

***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

INGREDIENTS

2 lbs London Broil

3 cloves Garlic, minced

1/4 cup Balsamic Vinegar

1/4 cup Worcestershire Sauce

1/4 cup Soy Sauce

2 tablespoons Dijon mustard

2 tablespoons olive oil

2 tablespoons Honey

1/2 teaspoon Thyme

1/2 teaspoon Parsley

Salt & Pepper, to taste

Olive Oil, for frying

Directions

Tenderize the steak on both sides with a Meat Tenderizer.

In a large zipper plastic bag, mix garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, honey, thyme, parsley, salt & pepper. 

Add the steak; seal, remove as much air as possible and refrigerate for 12-24 hours, turning several times. 

Remove the steak from the bag, discarding the marinade. Thoroughly dry with paper towels.

Heat the olive oil in a Cast Iron Skillet over medium-high heat.

Add the steak and place a Cast Iron Grill Press on it to weigh it down and sear it.  Cook for about 6-7 minutes.  Flip and sear the other side for about 5 minutes, placing the press on it.

Remove to a cutting board. 

Cover with a loose aluminum tent; let rest for 10 minutes.

Using a sharp knife, slice thinly against the grain.  Serve promptly.