Still far too hot to cook inside here in Boulder. We’ve had family visiting which means lots of grilling. London Broil was on sale, so that’s what I cooked to feed an army.
London Broil is not a single cut, but a bevy of tougher but very flavorful thick steaks. Cuts that would benefit from this type of marinade are sirloin tip, top round, flank steak, chuck steak, or skirt steak. All these steaks have tough muscle fibers that run in the same general direction. The trick to making them easier to chew is to always thinly slice the steak across these fibers. No, it won’t be filet mignon but it’s a very tasty bite of steak. If you slice it the other way, it will feel like you are chewing rubber bands.
Beer Marinated London Broil
(makes enough for 2 pounds of steak)
1 cup beer, anything from a lager to a red ale
1/2 cup beef broth
1/2 cup tomato sauce or tomato juice
1 big pinch of celery salt
1/8 teaspoon granulated or powdered garlic
1/4 teaspoon onion powder
1/4 teaspoon black pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce 2 bay leaves, broken in half
1 teaspoon dried Greek oregano, crushed in your palm
1 teaspoon dried thyme, crushed in your palm
Combine all the ingredients in a bowl and mix to combine. Place the steak in a large plastic bag or a glass dish. Pour the marinade over the steak and turn to coat. Cover. Refrigerate for 4 to 24 hours. Remove from the marinade and dry well. Season well with salt and black pepper before grilling. Tougher steak cuts only get tougher if cooked beyond medium. They are best at medium-rare.
Based on a recipe in Marinades: The Secret to Great Grilling by Melanie Barnard, Harper Collins Publishers, 1997.