This is an easy method for marinating a London Broil, ootherwise knowm as a large, thisk piece of meat. Marinate for 1 - 3 days for the best flavors from my most favorite flavor profile.
This is , by far, my favorite marinade. I use it for Kebabs, Vegetables, and Beef. Leaving anything in it overnight really brightens it up. And, as much as I'm a meat person, I LOVE marinating mushrooms in it, then skewering them and cooking them on the grill while the meat is resting.
London Broil, quite often goes on sale at 1/2 price, which ends up under $3.00 / pound for Black Angus. It's terrific as a steak on the grill, and just as good for leftovers in a sandwich. Why pay the high cost of deli beef when you can do it yourself, and give it some flavor too.
I've now come back to this recipe to try something a little different and get even better flavor.
I've changed the recipe for the marinade to include 1/4 cup of coarse Kosher Salt, and added Water to make up a full quart of liquid.
I also did an experiment. I had 2 pieces of meat. One, I marinated for 3 days, and the other for a week. The first came out as expected, but a little more moist than normal, thanks to the addition of the Salt to the marinade.
The 2nd came out even more moist, thanks to turning this marinade into a brine. No, although it contained a lot of moisture, it ended up with a real dry texture.
The end result? Marinade, or Brine a 2"+ thick piece of beef for up to 3 days OMLY to allow the most amount of time for the flavors to penetrate the fibers of the meat. Any longer, and you'll lose the texture.
1, 2 1/2 Pound, London Broil, Top Round, 1 1/2" thick
2 Large, Lemons, zest and juice
10 Cloves, Garlic, grated
1/4 Cup, Coarse Kosher Salt, Optional, if you're using the water
1/4 Cup, Red Wine Vinegar
Water, as needed to make up about 1 quart of total liquid, optional
1. Trim off any excess fat or grizzle from the meat, and place it in a freezer bag.
2. Zest the lemons, then squeeze their juice directly into the bag. Grate the garlic directly into the bag, then add enough vinegar to coat the meat. Zip it up, and place it in the refrigerator for a day or three, mixing it up a couple of times each day.
3. After 1 1/2 days, You'll find that the outside of the meat has change color, and the marinade has gotten into the meat. Reserve the marinade for basting the meat.
4. Layer about 2 tablespoons of Steakhouse blend, and 1/2 tablespoon of Kosher salt on each side of the meat. Add enough oil to make this a paste.
5. Grill over medium heat, for 7 minutes, 10 minutes, 3 minutes. Make sure you turn it three times, basting with the marinade each time you baste it. This was a 2" thick piece, and the grill temperature was medium. Yours might take less or longer time, based on the thickness of the meat, and the heat of the grill.
6. Take the meat off the grill, place on a platter, and cover with aluminum foil. Let it rest, covered for 10 - 15 minutes in order for the juices of the meat to redistribute themselves within the meat. The juices have been drawn to the outside of the meat by the high heat of the grill.
Cutting into the meat, without letting it rest, will only let all of the juices run all over your cutting board, Be sure to cut thin slices across the grain for the most tender meat. Don't serve it as 1 big piece, because your guests will probably cut it into chunks, and it will taste tough.