Michelle Jeffery's London Broil on the Grill
Michelle Jeffery is VPR's Communications Producer.
The beautiful thing about not running the Vermont City Marathon this year is that I get to attend all of those Memorial Day weekend cookouts and potlucks without worrying about how the parties will affect my ability to run. When I attend barbecues I almost always bring this foolproof recipe for London broil. It's affordable, delicious, and feeds a crowd handily. Leftovers (if you have any!) make great sandwiches on a hike the next day.
1/2 tsp. salt
1 - 2 cloves garlic, minced
1/2 cup cider vinegar
1 cup vegetable oil
1/4 tsp. paprika
2 Tbsp. soy sauce
1 bay leaf
2 - 3 onions, sliced
2 1/2 lbs. London broil
Mix together all ingredients except steak and onions to make the marinade. Trim fat from steak and score the top and bottom. Place steak in a glass baking dish and pour marinade over, turning the steak to coat both sides. Place sliced onions on top and cover with plastic wrap. Marinate several hours, turning or basting occasionally. Remove steak from marinade. Place onions and marinade in a sauce pan and simmer until onions are tender. Meanwhile, grill or broil the steak taste. Let steak rest for 15 minutes and then slice in thin slices across the grain. Serve sauce and onions on the side.
The beautiful thing about not running the Vermont City Marathon this year is that I get to attend all of those Memorial Day weekend cookouts and potlucks without worrying about how the parties will affect my ability to run. When I attend barbecues I almost always bring this foolproof recipe for London broil. It's affordable, delicious, and feeds a crowd handily. Leftovers (if you have any!) make great sandwiches on a hike the next day.
1/2 tsp. salt
1 - 2 cloves garlic, minced
1/2 cup cider vinegar
1 cup vegetable oil
1/4 tsp. paprika
2 Tbsp. soy sauce
1 bay leaf
2 - 3 onions, sliced
2 1/2 lbs. London broil
Mix together all ingredients except steak and onions to make the marinade. Trim fat from steak and score the top and bottom. Place steak in a glass baking dish and pour marinade over, turning the steak to coat both sides. Place sliced onions on top and cover with plastic wrap. Marinate several hours, turning or basting occasionally. Remove steak from marinade. Place onions and marinade in a sauce pan and simmer until onions are tender. Meanwhile, grill or broil the steak taste. Let steak rest for 15 minutes and then slice in thin slices across the grain. Serve sauce and onions on the side.