When I bought my new grill last summer I picked up this Weber’s Real Grilling: Over 200 Original Recipes book while I was waiting for them to roll out the pre-assembled grill (because I hate putting stuff together). I was taken with the recipes, which sounded good and there are pictures for most if not all recipes. None of the recipes have disappointed so far. I lifted this marinade tonight from it. It was on a Rib Eye Steak page but a good marinade never disappoints.
- 1/2 cup bourbon
- 1/4 cup ketchup
- 2 Tbs olive oil
- 1 Tbs soy sauce
- 1 Tbs lemon juice (recipe called for white wine vinegar but I grow lemons!)
- 1 clove garlic, minced
- 1/2 tsp Tabasco sauce
- 1/2 tsp ground black pepper
Mix this together and marinate your beef for up to 2 hours. I did about 45 minutes at room temperature. When you’re ready to grill, drain the marinade from the steak and wipe dry. Then sprinkle with salt, paprika and pepper says the recipe. However… I had some salt I’d mixed up as per The Breakaway Cook: Recipes That Break Away from the Ordinary with sea salt and smoked paprika which I’ve been enjoying on various things. (Use your coffee grinder to mix together 1/4 cup sea salt and 1 tsp smoked paprika.) So I used that and some seasoned pepper. (By the way, go read Eric’s blog at The Breakaway Cook. Great stuff.)
Grill over a medium hot grill 7-8 minutes per side, depending on how thick your London Broil is, then let rest at least 5 minutes on the cutting board, covered with foil. Slice the steak against the grain. That is, put the steak long ways in front of you and slice thinly at about a 45 degree angle against the grain (short side). This yields a tender thin slice of well flavored beef. If you just slice it into thick pieces, it will likely be a bit chewy and tough. Learn the cross-grain thing. Well worth it. First, it just tastes better. And second, I think people actually eat less meat because each bite is thinner. I had a 2 pound London Broil tonight I think and about half was eaten by 6 of us, 5 teenage girls and me.
- Bourbon marinated London Broil
- Grilled veggie kabobs
- Baked potatoes
- Fruit salad
The veggie kabobs were chunks of zucchini, red onion, mushrooms, and red and green peppers that I marinated in some leftover Italian salad dressing (vinaigrette) while the steak was marinating, then threaded on skewers and grilled starting from when I turned the steak over. Turn the kabobs once or twice. They are so simple and so good. I serve them all mixed together in a bowl, removing them from the skewers so everyone can pick out the veggies they like.
This was the last day of school here for most schools, although my youngest got out on Wednesday. She met her friends after their last final and they came over here in the afternoon, so it was fun to have them all stay for dinner. We used to always do a big end of school barbecue here with lots of neighbors when they were younger so it was nice to resurrect the idea for a smaller group.