The MOM 100 Blog
I hope this doesn’t piss off the London Broil council, but I have never understood why London Broil was such a popular cut of meat. Supposedly it’s great grilled or broiled ( really, as it should be) or seared, but most of the time when I’ve tried it I’ve ended up with a tough steak, one that my family chews politely for way too long. And sometimes not that politely.
So when OXO sent me a bunch of great new grilling tools to try out this summer, and a meat tenderizer was in the package, my first thought was to try it out on a piece of London Broil. The kids were at camp so Gary was my guinea pig. And Cooper. More on that.
Now I get the whole tenderizing thing. Nicely done, OXO.
But first, you’ll probably be interested in getting these cool new gadgets for yourself. OXO is letting us give away 3 sets of the same tools I got to play with. Click here to enter to win your very own set.
Step by step:
First, I made the marinade using the cute salad dressing shaker.
Then I used that cool and funky little bladed meat tenderizer press to get the meat ready for marinating.
Poured the marinade over the meat.
Marinated the meat for about 6 hours in the fridge.
Grilled it over high heat for 4 to 5 minutes per side, then let it sit for 5 minutes to reabsorb juices and finished cooking off the fire. And sliced it.
Let’s just say that I’ll be making this again when the boys get home from camp.
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon olive oil
3 cloves garlic, finely minced
Kosher salt and freshly ground pepper to taste
1 pound London broil ( at least 1 inch thick, preferably 1 ½ inches thick)
- In a container, combine the balsamic vinegar, soy sauce, honey, lemon juice, garlic and salt and pepper (go lightly on the salt because of the soy sauce).
- Tenderize the meat if possible (this is where I used the cool OXO gadget; if you wanted to pound it a bit or score it with a knife, or use another method of tenderizing please do).
- Poured the marinade over the meat. Cover, and marinate the meat for 6 to 24 hours in the fridge.
- Preheat a grill to high. Grill the steak for 4 to 5 minutes per side, basting it with the marinade left in the bowl or container.
- Let it sit for 5 minutes to reabsorb the juices.
- Slice on the diagonal and understand how London Broil can taste so good.
Or ask my dog. Gary and Cooper had their little Lady and the Tramp moment. I know; this is ridiculous. Sometimes we just need to be ridiculous.