London Broil has nothing to do with London or Broiling (Although, you can broil it) It’s an inexpensive top round steak. If you marinate it, grill it and slice it correctly, it’s a fantastic cut of meat. If you cook it past medium rare, feed it to your dog, or someone you don’t like very much. Marinated London Broil with Cowboy Butter Sauce 2-pound London Broil Marinade:1/4 cup balsamic vinegar1/4 cup soy sauce1/4 cup olive oil2 tablespoons Worcestershire sauce2 cloves garlic, crushed1 teaspoon dried rosemaryFresh-ground pepper, to tasteMontreal Steak Seasoning, for grilling Mix all of the marinade ingredients in a bowl.Prick or score London Broil on both sides. Combine London Broil and marinade ingredients in a large Zip-loc bag. Place the bag of meat in a shallow dish in case of leakage. Turn to coat and refrigerate 2-8 hours. I get my meat in the marinade in the morning for an evening BBQ. Massage and turn the meat occasionally during marination.Heat grill to medium-high.Remove London broil from bag, pat dry and sprinkle with Montreal steak seasoning.Grill for about 10 minutes, flipping and turning so as not to burn. Grill to medium-rare…125-130 degrees. Use a digital probe thermometer to check the temp of the meat.During the last couple of minutes of grilling, move the meat to the cool side of the grill and drizzle some of the Cowboy Buter Sauce to finish. Let the meat rest for at least 5 minutes before slicing. Always slice against the grain. Finish the slices with more Cowboy Butter Sauce and keep some handy for dipping too! Cowboy Butter Sauce:4 tablespoons butter, meltedJuice and zest of half a lemon4 cloves garlic, minced1 tablespoon Dijon mustardPinch of cayenne pepper1/4 teaspoon paprika2 tablespoon fresh chopped parsley1 tablespoon freshly chopped chives2 teaspoons minced thyme1/4 teaspoon crushed red pepper flakesKosher salt and fresh-ground pepper, to taste In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk to combine.Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.Marinated London Broil with Cowboy Butter Sauce
London Broil has nothing to do with London or Broiling (Although, you can broil it) It’s an inexpensive top round steak. If you marinate it, grill it and slice it correctly, it’s a fantastic cut of meat. If you cook it past medium rare, feed it to your dog, or someone you don’t like very much. Marinated London Broil with Cowboy Butter Sauce 2-pound London Broil Marinade:1/4 cup balsamic vinegar1/4 cup soy sauce1/4 cup olive oil2 tablespoons Worcestershire sauce2 cloves garlic, crushed1 teaspoon dried rosemaryFresh-ground pepper, to tasteMontreal Steak Seasoning, for grilling Mix all of the marinade ingredients in a bowl.Prick or score London Broil on both sides. Combine London Broil and marinade ingredients in a large Zip-loc bag. Place the bag of meat in a shallow dish in case of leakage. Turn to coat and refrigerate 2-8 hours. I get my meat in the marinade in the morning for an evening BBQ. Massage and turn the meat occasionally during marination.Heat grill to medium-high.Remove London broil from bag, pat dry and sprinkle with Montreal steak seasoning.Grill for about 10 minutes, flipping and turning so as not to burn. Grill to medium-rare…125-130 degrees. Use a digital probe thermometer to check the temp of the meat.During the last couple of minutes of grilling, move the meat to the cool side of the grill and drizzle some of the Cowboy Buter Sauce to finish. Let the meat rest for at least 5 minutes before slicing. Always slice against the grain. Finish the slices with more Cowboy Butter Sauce and keep some handy for dipping too! Cowboy Butter Sauce:4 tablespoons butter, meltedJuice and zest of half a lemon4 cloves garlic, minced1 tablespoon Dijon mustardPinch of cayenne pepper1/4 teaspoon paprika2 tablespoon fresh chopped parsley1 tablespoon freshly chopped chives2 teaspoons minced thyme1/4 teaspoon crushed red pepper flakesKosher salt and fresh-ground pepper, to taste In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk to combine.Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.