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2 and 1/2 pounds London broil
1/2 cup Tuscanini Extra-Virgin Olive Oil
1/2 cup Glicks Less Sodium Soy Sauce
1/4 cup Manischewitz Honey
3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1 and 1/2 tablespoons coarsely ground black pepper
1 teaspoon kosher salt
6 cloves fresh garlic, minced or 6 cubes Gefen Frozen Garlic
Score the meat on both sides by making shallow, diagonal cuts 1/4-inch deep at one-inch intervals, forming a diamond pattern. Place meat into a shallow dish or zip-top bag.
Combine oil, soy sauce, honey, rosemary, pepper, salt, and garlic. Pour marinade over meat, tossing to coat. Cover or seal; refrigerate for several hours or overnight.
Remove meat from refrigerator and let come to room temperature for 30 minutes.
Preheat grill to medium-hot or oven to broil.
Remove meat from marinade, reserving marinade. Grill or broil, basting occasionally, for 10 minutes on each side for medium-rare or until desired degree of doneness.
Transfer steak to carving board; let stand for five minutes. Cut across the grain into thin strips. Arrange on a platter and serve.
Photo by Sara Goldstein. Reprinted from The Kosher Palette with permission from the copyright holder, ArtScroll/Mesorah. Buy it on Amazon.
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what is london broil in israel. It is not fillet medumeh as i have tried that as well.
Great recipe!
Recipe says “reserve marinade”. What r we reserving it for?
Its for the basting in step 5