Yields about 6 servings.
Courtesy Gourmet Magazine.
For marinade:
4 garlic cloves, chopped or minced
4 tbs. balsamic vinegar
4 tbs. lemon juice
3 tbs. Dijon mustard
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. dried oregano
1 tbs. dried basil
1 tbs. dried thyme
1/2 tsp. dried hot red pepper flakes
2/3 cup olive oil
1 (2 to 2 1/2 lb.) London broil
For gravy:
2 tbs. butter
1 shallot
2 tbs. flour
2 cups beef broth
1/4 cup steak sauce
pepper
Mix all marinade ingredients in a bowl with a whisk.
Put the London broil in a plastic bag.
I cut ours in half so it would marinate better.
Seal bag, press out excess air, and put in the refrigerator.
Marinate, turning bag occasionally, for at least 8 hours.
I did ours for about 20 hours.
Preheat your barbecue grill.
Remove meat from the bag; discard the bag and pat the meat dry.
Cook on your barbecue grill until medium-rare.
Transfer to a cutting board, let stand for 10 minutes, cut into thin slices.
For gravy:
Place a small skillet over medium heat.
Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes,
then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan
and bring to a bubble.
Reduce the broth 2 minutes then add 1/4 cup steak sauce and black pepper, to taste.