The euphoria of grilling continues, and tonight it’s London broil. Two 1-1/2″ thick cuts of London broil shoulder steak totaling about 2.3 lbs, since WF did not have anything larger. I usually purchase a single piece weighing in at 1.75-2 lbs, so we may have leftovers for sandwiches.
While I often use the bulgogi marinade discussed in a previsous post, this one has been a favorite for at least ten years.
I like to use a mushroom soy sauce whenever marinating with beef, and it’s easy enough to find if you have an Asian market nearby. Pearl River Bridge brand is the best – look for it if you can.
This marinade is plenty for at least 2 lbs of beef, and once you place your meat on the grill, try boiling down the remaining marinade for a minute or so to drizzle over the meat once it’s cooked, rested, and sliced on the bias:
1/4 cup mushroom soy sauce
1/4 cup olive oil
2 Tbsp honey
1 tsp maple syrup
1 tsp ground black pepper
1/4 tsp sea salt or kosher salt
1-1/2 tbsp finely chopped fresh rosemary
2 plump garlic gloves minced or crushed
Marinate your London broil in the fridge for at least 2 hours or as long as all day; remove from refrigerator an hour before grilling and grill to medium rare – depending on thickness. 1-1/2″ is just about right and takes about 12 minutes.
Remove to cutting board, let rest for a couple of minutes, and slice on the bias. Serve with some of the juices and, if you’ve heated the marinade, a bit of that as well. A salad, a baked potato or roasted red-skin potatoes, and some nice French or Italian bread are all you need to complete the meal.