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1
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.
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2
(Okay, sometimes I forget and do it at the last minute and it still works).
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3
Note: I always use molasses and have it on hand for this recipe.
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4
I bet chicken would be great in this marinade, too, but we just love what it does to beef.
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5
Place meat in a non-metal container (I use a Pyrex dish) and pour marinade on top.
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6
Place in the refrigerator overnight (or at least for 4 hours).
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7
Occasionally turn the meat.
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8
When ready to grill the meat, remove from the marinade.
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9
Discard the marinade.
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10
Pat meat lightly with a paper towel to remove excess marinade.
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11
Heat grill to medium high heat.
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12
Grill marinated London broil on an uncovered grill for 6 minutes.
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13
Turn and grill for another 5 to 8 minutes, depending on desired doneness and thickness of the meat.
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14
This cut of meat is better medium rare than well done and will continue to cook off the grill, so dont overdo it!
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15
Remove from the grill, place on a platter, and cover with aluminum foil for 5 minutes or so.
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16
This will help the meat to retain the valuable juices.
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17
To serve, slice thinly by cutting diagonally across the grain of the meat.
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18
The pieces at the end will be more well done while the pieces in the middle will be more rareenough to satisfy everyone!
