London Broil Marinade

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London Broil Marinade

Recipe Information
Source: Theresa Ingredients 1/2 cup (125 ml) oil 1/2 cup (125 ml) soy sauce, teriyaki sauce or Worcestershire. 2 tbsp (30 ml) balsamic vinegar 3 tbsp (45 ml) honey 1-1/2 tsp (7 ml) ground ginger 1-1/2 tsp (7 ml) garlic powder Preparation Wash and pat dry london broil Place meat in a covered Tupperware or similiar container. Poke holes in meat with a fork. In a small bowl measure all the ingredients and pour together. Stir with a whisk or fork, till well blended. Pour over meat. Refrigerate, covered, overnight turning meat morning and evening. Cook on the barbecue, or in a broiler till desired doneness. If cooking in a broiler, line the broiler with foil to prevent marinade from sticking to pan, very hard to clean that's why it's better on a barbecue. Comments I usually double the recipe to make more marinade that I use as a gravy, to be served with the meat. While broil is cooking put the marinade in a medium saucepan, add 4 Tablespoons flour and a teaspoon of gravy master. Bring to a boil then simmer,till meat is done, may have to use more flour if too watery or add a little water if too thick. I usually serve this with baked potatoes, and broccoli and Hollandaise sauce. Gravy to be served over the meat and possibly the baked potato, to each their own. Enjoy this is very good the best when barbecued. Hope you and yours enjoy. *If doubling do not double the oil. It's too oily.

Recipe Information

Source:: Theresa

Ingredients

1/2 cup (125 ml) oil
1/2 cup (125 ml) soy sauce, teriyaki sauce or Worcestershire.
2 tbsp (30 ml) balsamic vinegar
3 tbsp (45 ml) honey
1-1/2 tsp (7 ml) ground ginger
1-1/2 tsp (7 ml) garlic powder

Preparation

Wash and pat dry london broil
Place meat in a covered Tupperware or similiar container.
Poke holes in meat with a fork.
In a small bowl measure all the ingredients and pour together.
Stir with a whisk or fork, till well blended.
Pour over meat.
Refrigerate, covered, overnight turning meat morning and evening.
Cook on the barbecue, or in a broiler till desired doneness.
If cooking in a broiler, line the broiler with foil to prevent marinade from sticking to pan, very hard to clean that's why it's better on a barbecue.

Comments

I usually double the recipe to make more marinade that I use as a gravy, to be served with the meat. While broil is cooking put the marinade in a medium saucepan, add 4 Tablespoons flour and a teaspoon of gravy master. Bring to a boil then simmer,till meat is done, may have to use more flour if too watery or add a little water if too thick. I usually serve this with baked potatoes, and broccoli and Hollandaise sauce. Gravy to be served over the meat and possibly the baked potato, to each their own. Enjoy this is very good the best when barbecued. Hope you and yours enjoy. *If doubling do not double the oil. It's too oily.