London Broil (Marinated & Grilled)

Combine all ingredients (excluding the meat) in a bowl (I use a ceramic bowl and not a metal one) and let stand for 4 hours at room temperature. (Okay, sometimes I forget and do it at the last minute and it still works). Note: I always use molasses and have it on hand for this recipe. I bet chicken would be great in this marinade, too, but we just love what it does to beef.

Place meat in a non-metal container (I use a Pyrex dish) and pour marinade on top. Place in the refrigerator overnight (or at least for 4 hours). Occasionally turn the meat.

When ready to grill the meat, remove from the marinade. Discard the marinade. Pat meat lightly with a paper towel to remove excess marinade.

Heat grill to medium high heat. Grill marinated London broil on an uncovered grill for 6 minutes. Turn and grill for another 5 to 8 minutes, depending on desired doneness and thickness of the meat. This cut of meat is better medium rare than well done and will continue to cook off the grill, so don’t overdo it!

Remove from the grill, place on a platter, and cover with aluminum foil for 5 minutes or so. This will help the meat to retain the valuable juices.

To serve, slice thinly by cutting diagonally across the grain of the meat. The pieces at the end will be more well done while the pieces in the middle will be more rare—enough to satisfy everyone!