London Broil – Grilled


For Marinade:

  • 4 large garlic cloves, minced
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons Gray Poupon Dijon mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon freshly chopped Rosemary
  • 1 teaspoon freshly chopped basil
  • 1/2 teaspoon dried hot red pepper flakes
  • 2/3 cup olive oil
  • 2 pound Wild T Bison London Broil


In a bowl whisk together marinade ingredients until combined well. Put London broil in a large re-sealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Remove meat from fridge, leaving it in the plastic bag set out on counter to bring to room temperature.  When the meat is no longer “cold” it is ready to grill.  Disgard marinade and place London Broil on an oiled rack set about 4 inches over med-high heat, turning once, 9 to 10 minutes on each side, or until it registers 130°F. to 135°F., on a meat thermometer for rare to medium-rare meat. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

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