What to do With London Broil?

by Anne Maxfield on May 8, 2014

Accidental Locavore London BroilLooking for any excuse to grill last weekend, the Accidental Locavore found a pile of London broil in the freezer from our beef share from Brykill Farms. I found this recipe on the Food Republic site and went to work. Having some red wine left over from dinner was helpful-otherwise just open what you’ll drink with the steak. This is pretty easy; just leave time for the meat to marinate.

 

For the London Broil:

  • 3 garlic cloves, minced, or run through a garlic press
  • 2 teaspoons lemon juice
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup red wine
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • salt and freshly ground pepper to taste
  • 2 to 2 1/2 pounds London Broil or flank steak

For the Horseradish Sauce:

  • 1/4 cup prepared, horseradish
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • dash of Worcestershire sauce
  • 1/4 cup red wine
  • 1 tablespoon cider vinegar
  • salt and freshly ground pepper to taste
  • 1 teaspoon finely chopped fresh chives

For the London Broil:

Mix together all the ingredients except the meat. Place the meat and the marinade in a Ziploc bag and refrigerate for at least 4 hours but no more than 24 hours.
Remove the meat from the refrigerator and bring it to room temperature before cooking.
Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals.
Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels.
Grill on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare.
Transfer to a carving board and let stand for 8 to 10 minutes. Slice the meat across the grain and serve with the horseradish sauce.

To make the horseradish sauce:

Whisk all the ingredients together until smooth and creamy and put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.

My verdict: This was really good. Although I often reach for some leftover wine to deglaze a pan, I never usually think to use wine when throwing a marinade together. The wine and the balsamic vinegar help to tenderize the meat. The taste of the garlic really comes through, so if you’re not a big fan, you might want to keep it to a couple of small cloves. We had a really big piece of steak, so Frank went to work the next day, making his version of Philly cheese steaks, with pepper jack, caramelized onions and some of the horseradish sauce. They were also great and would be a good excuse to break out another hunk of meat! When I make horseradish sauce, it’s usually just sour cream, mustard and horseradish. I liked the addition of the wine and cider vinegar, but I cheated and used Greek yogurt instead of the sour cream (and saved myself a trip to the market).

 

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{ 2 comments… read them below or add one }

Anne Maxfield May 8, 2014 at 12:23 pm

You do that and I’m going to make your breakfast sausage!

Jeff Parker May 8, 2014 at 11:44 am

Fantastic! For some reason, I have been thinking about grilling up a London Broil for a while now. I’ll this one a go. Thanks, Anne! Cheers

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