0 recipes from contoocook and beyond


Marinade: l/3 cup Dijon mustard
l/3 cup bourbon
l/4 cup firmly packed brown sugar
l small onion, sliced thin
l tbsps. Worcestershire sauce
2 garlic cloves, minced and mashed to a paste with a pinch of salt
l/4 cup fresh lemon juice
l/4 cup plain yogurt
2 tbsps. olive oil
4 lbs. London Broil (2 2-lb. pieces, each about l-l/2″ thick)
Make the marinade: In a small bowl whisk together the mustard, the
bourbon, brown sugar, onion, Worcestershire sauce, garlic paste,
lemon juice, yogurt, oil & s&p to taste. Score both sides of the
London broil with several l/4″ deep diagonal slashes. Put in plastic
bag and pour in marinade. Store in frig overnight.
Grill the London broil, marinade discarded, on an oiled rack set
about 6″ over glowing coals, turning it once, for l0-l2 mins. on
each side, or until it registers l30F on a meat thermometer for
medium-rare. Transfer meat to cutting board and let is stand for at
least l0 mins. before slicing.
Serve with herb roasted potatoes. Serves 6 to 9.
Gourmet Magazine July l992

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