Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

London Broil Marinade?

SyraQSyraQ Posts: 95
edited November -1 in EggHead Forum
Hi

I love London Broil. Anyone have a favorite marinade they like to use? Please share if so. Thanks

Comments

  • RascalRascal Posts: 3,347
    Store bought, Lawry's, 30 minute (or longer if you like) Teriyaki with pineapple marinade is a real winner! I poke the meat all over with a fork, put it in a plastic bag with enough marinade to cover, and let it sit in the fridge (turning now & then) until about an hour before the fire is ready. The flavor is fantastic and you can baste the cook with what's left, making sure that the sauce gets a good dose of high heat. Have fun! 8 - )
  • Cory430Cory430 Posts: 1,072
    This works well for me:
    1/2 c red wine
    1/4 c red wine vinegar
    6 garlic cloves chopped pretty small (I use a mini chopper)
    1/2 onion chopped in mini chopper (not pureed)
    salt
    pepper

    mix together marinate 8-12 hours
  • DrZaiusDrZaius Posts: 1,481
    Take Cory430 recipe and add 1/2c Soy, 1/2c Worcestershire and 1T of liquid smoke. It is a winner.
    This is the greatest signature EVAR!
  • ShortRIbShortRIb Posts: 88
    Use the Tri-tip marinade located in the recipe section under marinades. It is great for this cut as well as tri tips!
  • 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.
Sign In or Register to comment.