Lunchbox: Salad with Grilled Marinated London Broil

I’m not usually a fan of London broil, seeing as how it has a tendency to be monstrously tough, but there is something to be said for its good beefy flavor and relative cheapness. Back before the holidays, I’d tried to find flank steak but ended up having to settle. Armed with a slew of good reviews for the marinade both on Epicurious and the Food Network, I set out the ingredients. One day of marinating turned into two – and I’ve come to the conclusion that I would never let the London broil go for anything less than that, and never cook it longer than medium rare at most. Had it for dinners back before the break and froze the rest to use now for lunchtime salads.
The leftover beef slices got thrown cold into a colorful mix of romaine, radish slices, carrot shreds, scallion and tomato and topped off with TJ’s sesame soy ginger vinaigrette, which pairs well with all the flavors in the beef. Aside from the two days to marinade, which I found made an exceptional difference to improve taste and texture when using such a cheap cut like this, it’s an absolute snap. I love this marinade.

Straight from Gourmet, May 1994

2 to 2 ½ lb London broil, trimmed
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil

Place the London broil in a large Ziploc bag. Mix all marinade ingredients in a measuring cup or bowl and whisk together well. Pour over the meat. Press the air out of the bag and seal. Set the bag on a plate or in a dish and refrigerate for 2 days in there, turning the bag over every 12 hours or so.
When ready to go: preheat your grill and remove meat from marinade; let the meat stand for a bit to take the chill off (this will help to give a more accurate temperature reading on the meat thermometer). Pat dry with paper towels and rub each side with a little vegetable oil. Grill meat to desired doneness. Let stand 10 minutes before slicing.


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