Grilled Marinated London Broil

Created by Executive Chef Tom Nicklow, CEC, CDM, CFPP
Classic Residence by Hyatt in Chevy Chase
Serves 6

• 5 large garlic cloves
• 1 teaspoon salt
• 1/4 cup dry red wine
• 1/4 cup balsamic vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon honey
• 1-1/2 pounds London broil—top round, about 1-1/4 inch thick
• 2 each tomatoes—sliced, vine ripened

1. Mince and mash garlic to a paste with salt.
2. In a blender or food processor, blend garlic with remaining marinade ingredients.
3. In a heavy-duty sealable plastic bag, combine London broil with marinade.
4. Seal bag, pressing out excess air, then put in a shallow baking dish.
5. Marinate steak in the refrigerator, turning occasionally, at least 4 hours and up to 24 hours.
6. Prepare grill.
7. Remove steak from marinade, letting the excess drip off.
8. Grill on an oiled rack set 5–6 inches over glowing coals 7–9 minutes on each side for medium rare.
9. Transfer steak to a cutting board and let stand 10 minutes.
10. Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and serve with tomatoes.