London Broil

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Mmmm London Broil
I always have a nervousness about London Broil...You have to cook it just long enough, then you have to slice it just right all to have a nice tender piece of beef!  BUT if you can get it right, its OH! SO GOOOOD!
TA-DA!! I finally did! :)
First you need to Marinade and then you let it rest a while till all juices go back in the meat, then serve!
Jason LOVES this 'salsa' sauce I make with steak for dipping so I served it with that! Delish!

Marinade
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.   

Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side.

Remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

Salsa for dipping:
1 can rotel
Juice of 1 lime
2 garlic cloves
S & P to taste
1/2 yellow onion

I put these in my little chopper/food processer and pulse till its real thin, almost soupy so its more of a dip that a salsa for chips.

Enjoy, Dani :)