London Broil

LONDON BROIL
North Portage Smoke-Shack
From JB

5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 1/2 to 2 lbs. top-round (London Broil) steak

1)) Mince the garlic to a paste with a pinch of salt, then blend with the remaining salt, red wine, balsamic vinegar, soy sauce and honey.
2)) In a heavy-duty sealable (ZipLock) plastic bag, combine steak with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

3)) Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off.

Method / Approach

Keep in mind that cook times are basically nothing more than guide lines and that temping. is the best way to achieve your level of doneness.

(A) Grill on a grid set 5 to 6 inches over glowing coals (about 500 F. dome temp.) for about 7 minutes on each side for medium-rare.

(B) Sear on both sides, remove and cool down the Egg to 350 F. Roast on a raised grid about 30 min. / lb. for a medium-rare.

4)) Transfer steak to a cutting board, tent with foil and let rest for 10 minutes. Holding a knife at a 45-degree angle, cut steak across grain into thin slices.

Serving suggestion: Serve with a baked potato topped with sour cream and chives. Garnish the dish with fresh sliced tomatoes and fresh parsely along side.