Ingredients
- 2 Cloves Minced Fresh Garlic
- 1 Teaspoon Freshly Ground Pepper
- 1/2 Teaspoon Kosher Salt
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 1/4 Cup Red Wine
Preparation
Step 1
This is enough for a nice piece of beef top sirloin (sometimes sold as London Broil) weighing approximately 2 to 3 lbs. I like to poke holes all over the beef with a fork to allow the marinade to seep in into the meat, and let this marinate for at least 3 hours. Using Balsamic Vinegar in the marinade helps create a nicely caramelized crust when grilling. When you are ready to cook this, get your grill as hot as you can get it, and char broil the marinated beef until it is nicely charred on the outside. An ideal London Broil should be almost black on the outside, and nice and red to pink on the inside. Take it off the grill and put it on a serving platter, and let it rest for 5 minutes, then slice it thinly across the grain. The juices will run onto the platter. Serve several slices per person, with a little of the juice poured over the slices.