London Broil (one more for 2008)

London Broil
By: Ryan M. Greer

Marinade & Ingredients:
This will make enough for 5lbs of Flank steak
1 Cup Extra virgin olive oil
¾ Cup Soy sauce
¼ Cup Worcester sauce
2 Tbsp Dry mustard
1½ tsp Rosemary (picked & fresh)
1 Tbsp Coarse black pepper (add to taste)
¼ Cup Wine Vinegar
1½ tsp Dry Parsley
2 Tbsp Chopped Garlic
½ Cup Lemon Juice

Protein:
Flank Steak

Instructions:
Step one:
Rub in coarse pepper into meat and set back into refrigerator
Step two:
Mix all ingredients above “except for the coarse black pepper” into a large mixing bowl.
Step three:
Place individual pieces of flank steak into a large zip-lock bag, do not double stack or
marinade will not be penetrate all sides of the meat.
Step four:
Pour in Marinade until the meat is covered well.
Step five:
Marinade in refrigerator for 24 hours, turn meat every couple of hours.

Cooking:
This should only be grilled. I recommend a very hot grill if possible. Desired cooking
temp for the meat should be Med-rare, or internal temperature of 130-140 degrees. Cut meat against the grain on a bias cut, cuts should be around 1/4 inch thick.


Enjoy,

Ryan M. Greer