Top Round London Broil
Ingredients:
5 large garlic cloves, minced
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1-1/2 pound top round for
London broil, cut about
1-1/4 inches thick
Black pepper
Directions:
Mix garlic, salt, wine, vinegar, soy sauce and honey.
Place with the top round in a large heavy duty resealing plastic bag. Seal bag and coat meat on all sides. Chill at least 4 hours, or up to 24 hours, turning occasionally.
Remove from fridge 1 hour before cooking. Place on foil covered broiler pan and put under a preheated broiler about 6 inches from heat. Cook until medium rare (145°F), about 8 minutes on each side. Slice steak thinly across the grain. Sprinkle with pepper to taste.
5 large garlic cloves, minced
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1-1/2 pound top round for
London broil, cut about
1-1/4 inches thick
Black pepper
Directions:
Mix garlic, salt, wine, vinegar, soy sauce and honey.
Place with the top round in a large heavy duty resealing plastic bag. Seal bag and coat meat on all sides. Chill at least 4 hours, or up to 24 hours, turning occasionally.
Remove from fridge 1 hour before cooking. Place on foil covered broiler pan and put under a preheated broiler about 6 inches from heat. Cook until medium rare (145°F), about 8 minutes on each side. Slice steak thinly across the grain. Sprinkle with pepper to taste.