2 pounds London broil steak cut to about 1 1/2 inches thick
5 large cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry red wine
1 teaspoon finely chopped parsley
1 teaspoon fresh rosemary
1/4 cup balsamic vinegar
2 tablespoons soy sauce
3 tablespoons honey
olive oil
With a food processor or blender, add the garlic, salt, black pepper, red wine, parsley, rosemary, balsamic vinegar, soy sauce and honey and mix until smooth to make marinade. Add the marinade mixture above into a resealable plastic bag along with the London Broil steak. Be sure that the entire steak is covered with the marinade. Seal the bag after removing all excess air and place in the refrigerator for at least 4 hours. Oil the cold grill grids. Preheat grill to medium heat. Remove the London broil steak from the bag and place on the heated grill grid and cook for 14 to 18 minutes for medium rare; 145F internal temperature, turning once. Discard unused marinade. When cooked, place the steak on a carving board and let stand for 10 minutes. After the standing time, using a sharp knife, cut the steak across the grain a 45 degree angle into thin slices then serve. Serves 4 to 6.
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