London Broil

London Broil used to be a way to cook lean cuts of marinated beef quickly to medium rare. The meat was then sliced thinly on the diagonal. Now it usually means a top round cut.

Marinade:
1/4 cup red wine vinegar
1/8 cup olive oil
1 teaspoon minced garlic
1 teaspoon balsamic vinegar
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
2 tablespoons low sodium soy sauce
1/2 teaspoon molasses
1/8 teaspoon white pepper
2 teaspoons Worcester sauce
1 teaspoon key lime juice

Begin by whisking the marinade ingredients in a measuring cup until well blended. Place meat in a zip top freezer bag. Add marinade and refrigerate for at least two to three hours. About a half an hour before cooking, light you charcoal grill and get a nice bed of glowing coals. I like the charcoal grill over gas because I can place a few chunks of hardwood on at the last minute. I like to use cherry, but oak or hickory are also good choices. This gives an extra smokey flavor to the meat.

Place meat on the grill cooking about 4 minutes each side. Adjust time depending on the thickness of you cut. Remove and allow to rest before slicing. Slice thin on the diagonal and serve.