A word of caution:  this recipe works really well either broiled or grilled, but you really need to watch the time.  I realize that some of you may not be too keen on pinkness in your beef, but unless you are REALLY paranoid about seeing any blood at all, I don’t recommend cooking the London broil past about medium (I prefer more of a medium rare, myself); otherwise, you risk the meat losing its tenderness and at least some of that savory depth of flavor that the marinade so nicely provides.  And though you can make do with a marination time of two to three hours, I really recommend at least eight hours, for everything to soak in well.

As for sides, London goes well with whatever choice of potato and/or green veggies that you like.  I personally like to serve it with new potatoes in a cream sauce and some broccoli or asparagus sauteed in butter, but even a simple salad and part of a baked potato would do nicely, too.  The meat tastes just fine by itself, but some people may like to have a bit of chili sauce or horseradish sauce for dipping.  I kicked the meal up a notch by sauteeing some sliced sweet onion and sliced mushrooms in a mixture of red wine, olive oil, and a touch of garlic powder and then serving the onions and mushrooms over the slices of London broil.  How fancy you want to make the meal is up to you.  A two-pound cut of London broil will easily feed four or five people, but you can easily expand the recipe for a larger group.  Enjoy!

Ingredients

1⁄4 cup balsamic vinegar
1⁄4 cup soy sauce (I used Kikkoman; San-J is a good organic option)
2 tablespoons Worcestershire sauce (I went with the classic Lea & Perrins)
1⁄4 cup olive oil (I used Pompeian extra virgin)
2 garlic cloves, crushed
1 teaspoon rosemary
1⁄4 teaspoon fresh ground black pepper
2 lbs london broil beef (approx)

Directions

(1) Mix all marinade ingredients together.

(2) Lightly score meat in a diamond pattern on each side.

(3) Place meat in a resealable bag. Pour in marinade. Squish meat and marinade around to get all the nooks and crannies.

(4) Marinate in refrigerator 2-3 hours or up to 24 hours, rotating occasionally.

(5) 20-30 minutes before cooking, take meat out of the refrigerator to allow it to come up in temperature.

(6) Cook in the broiler or on the grill 5-7 minutes per side depending on thickness and desired doneness.

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Quick tip: Keep a close eye on the meat – you don’t want to overcook it!

Thanks to “Ant” Kelly at Food.com for this delicious London broil recipe.