I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Wednesday, August 10, 2011

Tina's London Broil

Marinade 1

1/4 C yellow mustart
1/4 C worcestershire sauce
1 Tb liquid smoke mesquite
1/4 C water
1/4 C evoo
1 clove garlic, minced

Mix all ingredients in a large Ziploc bag.  Add meat (no piercing or scoring) and refrigerate overnight (or at least 4 hours), turning each time you open the fridge.

Pre-heat grill on high for 10-15 minutes.  Pick up meat with tongs and allow marinade to drip back into bag to reduce flair-up.  Place meat on HOT grill and cook each side 4 minutes or so until seared well.  (This helps retain juices in the meat.)  After seared, reduce heat and continue cooking to preferred doneness.  Best medium rare or medium.

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