This recipe for London Broil is so good that I insist that every red meat lover add it to their recipe box. It is the perfect combo of sweet and salty, and its preparation is easy. You can please both the medium rare eater, (barbecue for 15 minutes per side), as well as the one who only eats meat that is well done, (roast it in the oven for an additional 30 minutes). Either way, it is keeper.
Ingredients:
¼ cup extra-virgin olive oil
½ cup soy sauce
3 tablespoons pure maple syrup
2 tablespoons dried rosemary
1 teaspoon orange zest
Freshly ground pepper
1 flank or top round stake for London Broil, about 2 ½ lbs.
1 large red onion, thinly sliced
Directions:
In a bowl, whisk together the oil, soy sauce, maple syrup, rosemary, orange zest, and ½ teaspoon pepper.
Place the meat and onion in a large lock-top plastic bag, pour the marinade into the bag, and seal the bag. Marinate in the fridge for at least 30 minutes or up to 2 days.
Prepare a hot fire in a charcoal or gas grill, or preheat a stove-top grill pan over high heat. Preheat the oven to 350F.
Remove the meat from the bag and shake off the excess marinade. Reserve the marinade. Grill the meat, turning once, until nicely charred on both sides, about 15 minutes per side. The meat will be medium-rare. Transfer to a cutting board and let rest for about 10 minutes.
Cut the meat against the grain into slices ¼” thick.
To cook some of the meat medium-well, place the slices in a baking dish and pour the reserved marinade over the top. Cover with aluminum foil, transfer to the oven, and cook for 10-30 minutes, depending on your preference of doneness. minutes. Remove from the oven and serve immediately.
