Beef

Whiskey Marinated London Broil

It’s Summer and there’s beef on the grill!

Where can you go wrong?

You will love this marinade as it really penetrates the meat and makes a great gravy afterwards!

We use a whiskey here but you can also use bourbon… the bourbon adds a subtle smokiness to the meat and is awesome as well

We are starting with 1 top round London broil

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I like to gently score the London broil to allow a deeper penetration of flavor from the marinade

Score through the width

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Then score through the length

 Be sure not to cut too deep

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Flip and repeat on the other side

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Now lets make the marinade

We will need 1/2 cup of whiskey (this recipe is exact, so if you pour say, 3/4 cup of whiskey, I personally recommend you drink it back down to 1/2 cup…  lol)

Next up is 1/2 cup of Worcestershire Sauce, 1/4 cup of Soy sauce, 3 tablespoons of honey,  1 tablespoon of Gravy Master, 1 tablespoon of whole black peppercorns, 2 grated garlic cloves and 1 teaspoon each of kosher salt and ground black pepper

You can soak the peppercorns in water for 1/2 hour or more to soften and reduce potency or just put them in as is for some kick

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Place all your ingredients into a bowl and whisk together

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Place your meat in a resealable baggie, pour in the marinade, force the air out and seal

Marinate for a couple of hours or overnight (which would be better)

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Drain the marinade into a pot and bring to a rapid boil, add 1 cup of stock, this will make a great base for the gravy

You can use whatever stock you prefer, we used our Homemade Beef Stock

Let the gravy base reduce while you grill the meat

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Before grilling the meat, let it rest and come up to room temperature

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I get the grill up to about 375 F on indirect heat, meaning the burners are on/off/on, so it is acting more like an oven

I start the meat off on the first side for about 5 minutes

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Then turn the meat (not flip) and cook for another 4 minutes

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Flip the meat and cook another 3 – 4 minutes or until a thermometer registers 150 F

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Remove from the grill and let rest for 10 minutes before slicing

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While the meat rests, melt 2 tablespoons of butter in a small pan, then whisk in around 1/4 cup of flour

Cook until the mixture is lightly browned

Whisk this into the gravy to thicken it

Serve your steak with some of your whiskey gravy!

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Enjoy!!!

Simply Sundays! ~ Whiskey Marinated London Broil

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

1 top round London Broil

1/2 cup of whiskey

1/2 cup of Worcestershire Sauce

1/4 cup of Soy Sauce

2-3 tablespoons of honey

1 tablespoon of whole peppercorns

1 tablespoon of Gravy Master

2 grated cloves of garlic

1 teaspoon each of kosher salt and ground black pepper

For the Gravy

reserved marinade

1 cup of stock

2 tablespoons of butter

1/4 cup of flour

Directions

Score the London broil to allow a deeper penetration of flavor from the marinade.  Score through the width. Score through the length.  Be sure not to cut to deep. Flip and repeat on the other side

In a large bowl whisk together 1/2 cup of whiskey, 1/2 cup of Worcestershire Sauce, 1/4 cup of Soy sauce, 3 tablespoons of honey,  1 tablespoon of Gravy Master, 1 tablespoon of whole black peppercorns, 2 grated garlic cloves and 1 teaspoon each of kosher salt and ground black pepper

Place the meat in a resealable baggie, pour in the marinade, force the air out and seal. Marinate for a couple hours or over night.  Drain the marinade into a pot and bring to a rapid boil, add 1 cup of stock, this will make a great base for the gravy.  Let the gravy base reduce while you grill the meat

Preheat your grill to 375 F on indirect heat, meaning the burners are on/off/on, so it is acting more like an oven.  Start the meat off on the first side for about 5 minutes, then turn the meat (not flip) and cook for another 4 minutes

Flip the meat and cook another 3 – 4 minutes or until a thermometer registers 150 F Remove from the grill and let rest for 10 minutes before slicing

While the meat rests, melt 2 tablespoons of butter in a small pan, then whisk in around 1/4 cup of flour.  Cook until the mixture is lightly browned.  Whisk this into the gravy to thicken it

Serve the meat with the whiskey gravy

Tools used to make this recipe

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

OXO Good Grips Flat Whisk

ZELITE INFINITY Boning Knife

© Simply Sundays 2016
All rights reserved

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