No Worries London Broil

The smoky scent of hickory charcoal mixes with the sweet blossoms of the summery honeysuckle in the warm breeze, fragranced by the heat of the sun.

This easy, hybrid-slow-cooked London Broil takes the guesswork out of grilling, gently bringing the meat up to tender temperature in the oven before finishing fast and hot on the grill for succulent perfection.

Hands on: 20 min

Hands off: 6 hrs

Ingredients:

Tenderloin steak

1 tbsp worchestershire sauce

1 tbsp olive oil

1 tbsp honey

1 tbsp soy sauce

2 tsp Balsamic vinegar

1/4 cup diced oregano

Dash of salt

Dash of black pepper

Serves well with mashed potatoes and a salad for your health

Cooking:

In large ziplock bag, combine herbs, oil, honey, soy sauce, Balsamic vinegar and Worcestershire sauce. Shake well to combine.

Add steak to marinade and gently move to cover all of the surface. Place bag in the fridge to marinate for 6 hrs.

After 1 hr of marinating, remove steak from marinade and pat dry. Dust lightly with salt and black pepper.

Preheat oven to 200 degrees F. Place steak in baking pan and bake until internal temp reaches 110 degrees F, about two to three hours. After one hour, check steak every half hour, basting with the juices in the pan.

When steak reaches temp remove and set aside, tenting lightly with aluminum foil.

Preheat grill (with grate) to 500 degrees F. Brush grate and lightly oil to prevent sticking.

Add steak directly to grill over the high heat, and let cook for two minutes on one side before flipping, rotating 45 degrees to create cross grill marks. Repeat twice, giving the steak 2 turns on each side, 2 minutes each.

Remove to a cutting board and allow meat to sit for 10-15 min. This allows the juices to distribute evenly throughout the meat, preventing running. Slice across the grain before serving.

Enjoy, my friends

Tip: If your grill doesn’t get hot enough, a well-seasoned cast iron pan or nonstick skillet with 1 tbsp olive oil over high burner can be used. Sear 2 minutes on each side.