My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, March 6, 2010

Bourbon Marinated London Broil

Finally it's going to be 50 degrees this week end. If I don't have to shovel a path in the snow to the grill and chip the ice off the grill lid, it's warm enough to fire that baby up.

Did you realize that London Broil is a preparation, not a cut of beef? True. London Broil is normally prepared with flank or top round steak. It is all in the marinading. Bad marinading, bad London Broil. There are lots of good marinades, I happen to like this one because of the bourbon.
Bourbon Marinated London Broil
4 serving
Printer Version

1/2 cup good Ky. bourbon
1/4 cup soy sauce
3 tablespoons olive oil
3 tablespoons brown sugar
2 tablespoons chopped onion
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons salt (optional)
2 teaspoons black pepper
t teaspoon ground ginger, or fresh grated
1 1/2 pounds top round or flank steak, about
1 1/2-inches thick

Combine all ingredients, except steak. Place the beef in a gallon zip top bag and pour the marinade over. Turn to coat. Refrigerate 6 to 24 hours. The longer the better. Turn occasionally.
Preheat grill to medium-low. Pat beef dry and place on grill. Grill for about 12 minutes, turning once, for medium-rare, is there any other way. Remove and let rest for 10 minutes. Slice against the grain.

1 comment:

  1. I am going to try this marinade! It sounds wonderful. Supposed to be warm today and the grill needs a little action.


Note: Only a member of this blog may post a comment.