Thursday, July 14, 2011

Tantalizing Thursday

Welcome to Tantalizing Thursday on Chief 187 Chatter. Summer months are the time to grill. Cooking outdoors, smells wafting from the barbeque, and savory feasts presented with grill marks make for a succulent dining experience. When entertaining during the summer, it’s wonderful to have a meal that serves many, is relatively inexpensive, yet tastes divine. The recipe that follows fits the bill perfectly. Happy Grilling!

Racer’s Marinated London Broil
Recipe created by Racer 187


¾ cup Extra Virgin Olive Oil
¼ cup Worcestershire Sauce
½ teaspoon liquid smoke
fresh ground black pepper
1 teaspoon of bottled minced garlic
2 tablespoons of toasted sesame oil
1 ½ - 2 lb. London Broil


Place all ingredients for the marinade in a 13 x 9 x 2 casserole dish; stir vigorously with a fork. Using a fork, pierce both sides of the meat. Place the meat in the casserole making sure the marinade comes about halfway up on the sides of the meat. Flip the meat several times to make sure it is well saturated and evenly coated. Cover and set in refrigerator overnight. First thing in the morning, flip the meat several times again, making sure the end result is opposite of what was side up over night. Return to refrigerator. Have meat come to room temperature approximately one hour before cooking (obviously, remove from fridge). Grill meat 8-12 minutes on each side, TURNING ONLY ONCE. Do not open the grill aside from the one flip. Once the second side is finished remove from heat. LET THE MEAT REST FOR AT LEAST 10 MINUTES. Allowing the meat to rest before slicing it will result in a juicier moister finished product; the longer it sits with a cover to keep it warm the better. Cut the meat across the grain in very thin slices to serve.

As with any recipe, adjust quantity and ingredients to fit the taste of those you are cooking for. The secret of this marinade/preparation is overnight marinating to break the meat down rendering it much more tender, cooking it just so then letting it rest, and thin slicing for a perfect meal every time. A tossed salad, fresh green vegetable or corn on the cob, and a starch like rice pilaf or potato salad are fantastic accompaniments. The meat is certainly tasty, but a horseradish sauce is a great complement. Make sure to have two London Broils marinated and grilled, because one will disappear quickly and the leftovers are fantastic tossed with a salad, in a steak sandwich, or cold out of the Tupperware!

Please join me tomorrow as we close another week at Chief 187 Chatter with the Friday Music Blog.


  1. If using a charcoal grill, is liquid smoke redundant? I've never used that stuff.

    In our freezer, we have a London Broil from a local cattle farm, and I am interested in trying this method/recipe on it.

  2. Sounds delicious, one of our favorite cuts. I enjoy mine with a handcrafted Porter or a classic Cabernet.

  3. In London it rarely hot enough to need a fridges :-)

  4. Now now Racer, sharing is a GOOD THING! :-}
    I thought letting the meat get to room temp. was my secret... Well the secrets out now.
    You might try using a sealable freezer bag to marinate the meat instead of a casserole dish. You just have to flip the bag and it's one less dish to wash.