Recipe courtesy of Gourmet Magazine
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Yield:
6 servings
Level:
Easy

Ingredients

Directions

To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours.

Remove meat from the marinade, discarded the marinade, and pat the meat dry.

Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.)

Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

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Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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