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Categories:
broil garlic lemon juice balsamic vinegar Worcestershire sauce red wine soy sauce honey salt flank horseradish sauce horseradish sour cream mustard Worcestershire sauce cider vinegar salt fresh chives
Viewed: 49 - Published at: 8 years agoIngredients
- London Broil
- 3 garlic cloves, minced
- 2 teaspoons fresh lemon juice
- 3 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 cup red wine
- 1 tablespoon soy sauce
- 1 teaspoon honey
- salt & freshly ground black pepper
- 2 - 2 1/2 lbs flank steaks or 2 -2 1/2 lbs top round beef
- Creamy Horseradish Sauce
- 1/4 cup prepared horseradish
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 dash Worcestershire sauce
- 1 tablespoon cider vinegar
- salt & freshly ground black pepper
- 1 teaspoon finely chopped fresh chives
Method
- Make the sauce: Whisk all the ingredients for the horseradish sauce together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.
- For the London Broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
- Remove the meat from the refrigerator and bring it to room temperature before cooking.
- Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6-inches below the heat source.)
- Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes.
- Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.
