Marinade Recipe for London Broil - Fast, Easy London Broil in a Cast Iron Skillet

Marinade Recipe for London Broil

Good afternoon, YouTube family! Today, we're diving into the world of rich and delicious flavor with one of my all-time favorites—London Broil. But this isn't just any London Broil; it's marinated to perfection. If you're ready for an out-of-this-world culinary experience, join me in creating this tender, flavorful masterpiece. Don't forget to hit subscribe for more mouthwatering recipes. Let's get cooking! #LondonBroil #FlavorfulMarinade #CookingMagic 🥩✨

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The equipment you'll need;
Equipment:

My awesome knife from the folks at Nakano -
Knife - https://nakano-knives.com/thrillbillygourmet discount code THRILLBILLYGOURMET
Large resealable bag - https://amzn.to/471scrS
Two cast iron skillets - https://amzn.to/470QbHC

Recipe: London Broil with Flavorful Marinade

Ingredients:

London broil (approximately 2 lbs)
2 tablespoons Dijon mustard
1.5 tablespoons crushed garlic
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons olive oil
1.5 teaspoons black pepper
1.5 teaspoons salt
2 tablespoons honey
Instructions:

In a bowl, combine Dijon mustard, crushed garlic, balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, black pepper, salt, and honey. Mix well to create the marinade.
Cut the London broil in half to facilitate marinating.
Place the London broil in a large resealable bag and pour the marinade over it.
Ensure the honey is well incorporated in the marinade.
Seal the bag and refrigerate the meat, turning it occasionally, for at least 24 hours.
Preheat two cast iron skillets on low heat.
Remove the London broil from the marinade, pat it dry with paper towels, and discard excess marinade.
Increase the heat on one skillet to medium and add vegetable oil.
Cook each half of the London broil for 5 minutes on each side in the hot skillet.
Allow the cooked London broil to rest for about 10 minutes.
Slice the London broil against the grain for a tender texture.

Тэги:

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