This recipe for Marinated London Broil is a simple and delicious way to prepare this lean and flavorful cut of meat. The marinade is made with a combination of olive oil, red wine vinegar, garlic, and herbs, and it helps to tenderize the meat while infusing it with flavor. London broil is typically grilled or broiled, and this recipe can be easily adapted for either cooking method. The key to success is to not overcook the meat, as it can become tough and dry very quickly. London broil is best served rare to medium-rare, so aim for an internal temperature of 130-140 degrees Fahrenheit.
- BEEF ROUND OR CHUCK 1 1/2 THICK, BONELESS IN A MEDIUM SIZED SAUCE PAN, OVER MODERATE HEAT, HEAT THE OIL.
ADD ONIONAND SAUTE UNTIL SOFT.
ADD REMAINING INGREDIENTS EXCEPT FOR THE BEEF ANDBRING TO A SIMMER.
REMOVE FROM HEAT AND COOL.
PLACE BEEF IN A GLASS BAKINGDISH JUST LARGE ENOUGH TO HOLD WELL.
POUR MARINADE OVER THE BEEF.
COVERAND REFRIGERATE FOR 12 TO 24 HOURS.
TURN MEAT OVER OCCASSIONALLY.
TRANSFERMEAT TO A PLATTER AND BRING TO ROOM TEMPERATURE.
DISCARD MARINADE OR POUROFF TO SAUCE PAN AND HEAT AS GRAVY.
HEAT BROILER PAN OR GRILL.
BROIL MEAT3 TO 4 INCHES FROM HEAT FOR 8 TO 10 MINUTES PER SIDE.
LET BEEF COOL FORFIVE MINUTES, THEN SLICE ON AN ANGLE, 1/4 THICK.
SERVE WARM.