Christmas is a special holiday and for a special holiday, you deserve a special meal; splurge a little and grill a London broil.
London Broil is a more affordable alternative to Prime Rib and takes a shorter amount of time to grill.
However, for a London Broil, which is a lean cut of beef, a good marinade is imperative.
Marinades impart wonderful flavor and texture to grilled foods.
When preparing a London Broil, allow 3/4 lb. per person.
London Broil will cook down and this generous estimate accounts for that.
WHAT IS A MARINADE
A marinade is a flavorful, wet seasoning, in which food is soaked before it is smoked or grilled.
The purpose of a marinade is to keep the food moist, flavor-filled, and, if an acid is added, break down meat fibers, tenderizing tough cuts of meat.
How long you marinate, is up to you; however, keep in mind a strong vinegar or chili-based marinade works more quickly than a delicate marinade of olive oil and herbs.
The tenderizing effects of a marinade work much faster on a tender cut, like filet mignon than on a tough one, like brisket.
For a London Broil, using the recipe below, we recommend at least 4 hours.
Make the most of your marinades by following these tips:
GLASS IS BEST
Always mix marinades in nonreactive or nonmetal bowls.
If you have a large enough zip-lock bag, place the London Broil inside of it – then, place the bag inside your glass container (in case it leaks).
The zip-lock bag makes #3 much easier.
KEEP IT COLD
Never marinate anything at room temperature. Place food in the refrigerator to marinate.
Just prior to slapping your London Broil on the grill, about 20-30 minutes, remove the meat from the refrigerator
Acclimating the meat before you cook, begins the cooking process.
Just keep it in the same container, which you placed in the fridge with the marinade.
Read more about acclimating your meat:
ROTATION FOR BEST RESULTS
Use a mason jar to mix up your marinade, then top with an Ergo Spout for easy pouring.
When first pouring your marinade onto the meat, if in a bag, seal the bag, then massage the meat, ensuring the liquid is coating the entire London Broil.
You can do the same if in a glass dish; just thoroughly wash your hands afterward.
Turn the meat at least once, about halfway through your marinade time.
You can turn it more than once if marinating longer (thicker cut of beef).
USING THE MARINADE AS SAUCE
If marinade will be used as a sauce, boil it for at least 5 minutes, to destroy any harmful bacteria.
If you want to use some of your marinade for basting, during cooking; make sure to reserve some before it contacts any raw meat.
We do not recommend using our basic marinade (see below) recipe for a sauce.
ONCE AND DONE
Never save or reuse marinades.
Need some vegetables to serve with your London Broil?
Check out our chart for grilling vegetables. GET IT HERE!
DROP US AN EMAIL IF YOU WANT OUR SECRET MARINADE RECIPE @ firstname.lastname@example.org