London Broil is one of our favorite cuts of meat because it is low-fat and easy to toss on the grill. Of course, it can be tough and chewy if you don’t marinate it well, so we always make sure to season it well and marinate it for at least 8 hours — it’s much better if you marinate it overnight.
If you’re one of those super organized people, well, bully for you. Me? I’m just lucky if it’s marinating before lunchtime.
At any rate, this is our new favorite marinade. I found this in an old recipe book; I’m not sure where I found it originally, but I’ve doctored it up so it’s pretty much my own at this point.
The base of the marinade is apple cider vinegar and olive oil. Then you add mayo, worcestershire, thyme, garlic, salt and pepper. The mayo makes it creamy.
Then you just toss it on the grill and cook it till it’s done the way you like it! Personally, I’m not a fan of meat that’s still bleeding, but you don’t want to overcook your London Broil either, so I try to get it till it’s just pink. Like this!
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 2 T mayonnaise
- 3 T Worcestershire sauce
- 2 tsp salt
- 1 tsp pepper
- 2 tsp dried thyme
- 3 garlic cloves
- 3 to 4 pound London Broil
- Mix marinade ingredients in a measuring cup and whisk until combined.
- Place London Broil in a gallon-size Ziploc bag and pour in the marinade.
- Seal the bag, letting out as much air as possible.
- Massage the marinade into the meat on all sides; place in the fridge for 6-8 hours or overnight.
- Allow the meat to come to sit for a few minutes while heating up the grill.
- Sear on both sides and then grill over low heat until desired doneness.