Bourbon Marinated London Broil

London Broil is a lean cut of beef that lends itself to being marinated. This flavorful recipe is perfect for grilling or smoking. The bourbon adds flavor and the alcohol cooks out.

london broil

Here’s How to Do it:

Using a wooden meat tenderizer,

gently pound both sides of the London broil.

The goal is not to pierce, but to lightly break up some of the connective tissues. You’ll only see very light marks from the mallet.

Next, the marinade. Mix all the ingredients in a bowl and whisk together until well blended.

Place the meat in a ziplock bag

and pour the marinade in on top of it.

Squeeze out the air and seal, then refrigerate for at least 24 hours, or up to two days.

london broil

Remove the meat from the bag and discard the marinade.

Heat the grill or grill pan to high.

Sear the London broil on both sides, then reduce heat to medium and cook until the desired degree of doneness – internal temperature of 120° for rare, 130° for medium an  140°.

London broil

When it is done, remove from the grill and allow to rest for five to ten minutes.

london broil

Slice thin and serve.

london broil

Delicious! It goes great with the twice baked potatoes and a salad! It’s dinner!

london broil

© Copyright 2021 The Lazy Gastronome

Bourbon Marinated London Broil

London Broil is a lean cut of beef that lends itself to being marinated. This flavorful recipe is perfect for grilling or smoking. The bourbon adds flavor and the alcohol cooks out. 

Course: Main Course, main dish
Cuisine: American
Keyword: beef, bourbon, grill, london broil, marinade
Author: HelenFern
Ingredients
  • 2 pounds London Broil
  • 1 Tablespoon Apple cider vinegar
  • 1 teaspoon liquid smoke
  • 1 Tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons garlic salt
  • 2 teaspoons lemon pepper
  • 1/4 cup bourbon whiskey
  • 1/2 teaspoon garlic granules (or powder)
  • 1/4 teaspoon onion granules (or powder)
Instructions
  1. Using a wooden meat tenderizer, gently pound both sides of the London broil. The goal is not to pierce, but to lightly break up some of the connective tissues. You'll only see very light marks from the mallet.

  2. Next, the marinade. Mix all the ingredients in a bowl and whisk together until well blended.

  3. Place the meat in a ziplock bag and pour the marinade in on top of it. Squeeze out the air and seal, then refrigerate for at least 24 hours, or up to two days.

  4. Remove the meat from the bag and discard the marinade.

  5. Heat the grill or grill pan to high.

  6. Sear the London broil on both sides, then reduce heat to medium and cook until the desired degree of doneness - internal temperature of 120° for rare, 130° for medium an  140°.

  7. When it is done, remove from the grill and allow to rest for five to ten minutes.

  8. Slice thin and serve. Delicious!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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