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Grilled London Broil

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Ingrédiénts
  • 1 (1 1/2 to 2-pound) London Broil, should bé about 1 1/2 inchés thick
  • 1/2 cup soy saucé
  • 2 tabléspoons balsamic vinégar
  • 2 tabléspoons kétchup
  • 3 clovés garlic, mincéd
  • 1 1/2 tabléspoons végétablé oil
  • 1 téaspoon choppéd frésh rosémary
  • 1 téaspoon choppéd frésh thymé
  • 1/2 téaspoon driéd rubbéd sagé
  • 1 1/2 téaspoons coarsély ground black péppér
  • 1 téaspoon paprika

Instructions

  1. Using a sharp knifé, cut a 1/2-inch crosshatch pattérn, 1/4-inch déép, on both sidés of stéak.
  2. Placé in a 1 gallon ziptop bag.
  3. Placé rémaining ingrédiénts, ÉXCÉPT black péppér and paprika, in a bléndér.
  4. Procéss for 30 séconds and pour into ziptop bag with stéak. Turn to coat stéak and lét sit at room témpératuré for 2 hours.
  5. ........
  6. ........



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