Marinated London Broil with Grilled Peppers & Onion BeefEntréeCYRUS “This one goes back to the days of Mallard Brook and Vermont. Parties where we would marinate pounds and pounds of broils and or shish ka bob for dozens and dozens of people. It works well on a summer evening with a big cab or a winter après ski with a keg and grill in the snow.” Douglas Grant, member since 2023 Serves: 6 Ingredients: Marinade Ingredients: ½ cup red wine vinegar ¼ cup white wine vinegar ¼ cup balsamic vinegar ½ cup AVV olive oil ¼ cup red wine (just pour in what is in your glass and pour yourself a new one) 2 cloves garlic pressed ¼ cup fresh basil 1 Tbsp fresh oregano 1 Tbsp fresh sage 2 Tbsp fresh parsley 1 tsp fresh chives, finely chopped 1 Tbsp onion, finely diced ½ tsp seasoning salt ½ tsp black pepper, medium ground London Broil: 1 London broil, 2” thick ½ tsp meat tenderizer Grilled Peppers and Onions: ½ cup CYRUS ½ cup olive oil ½ cup red wine vinegar ½ cup balsamic vinegar 1 large sweet onion 1 red pepper 1 orange pepper 2 cloves garlic, sliced ¼” thick Method of Preparation: London Broil: In a large bowl, whisk together all marinade ingredients, then set aside. Sprinkle London Broil with meat tenderizer and, using a fork, poke holes all over the meat, including the sides. Cover meat with marinade and refrigerate overnight. Turnover whenever you are in the fridge. Remove meat from fridge 30 minutes before grilling. Preheat grill to high, place meat on grill and reduce heat to medium. Cook for 5 to 6 minutes on each side for medium rare. When you turn the steak, brush with ¼ cup of marinade. Remove from heat and rest for 5 minutes before slicing thinly on the bias. Pour remaining marinade in small saucepan and bring to boil and serve as au jus on the side. Grilled Peppers & Onion: Day before cooking Mix wine, oil, vinegars and garlic in large bowl, then leaving the root intact to help hold the onion together during grilling, slice the onion into quarters. Add onion to marinade, then refrigerate overnight. Day of Slice peppers in half lengthwise, through the stem, leaving the stem intact. With a sharp knife, carefully core and remove seeds. Add peppers to marinade, refrigerate for an additional 1-5 hours. Heat grill to medium-high, then place onions directly on grill for about 35 minutes to cook through and soften. Every 10 minutes brush all sides with additional marinade. After the onions have been on the grill for 15 minutes, add the peppers skin side down. Pour some marinade and place a piece of garlic in each pepper. Allow peppers to cook for 15 minutes, alongside the onions, before adding the meat to the grill.
