Bloody Mary London Broil
Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also uses flank, chuck, or European cut. Regardless of your choice it's always important to pick top quality meat for the most tender and flavorful London broil.
- Servings: 6
Source: Martha Stewart Living Television
- 2 cups tomato juice
- 1/4 cup Worcestershire sauce
- 3 tablespoons prepared commercial horseradish
- 3 tablespoons dry sherry
- 2 teaspoons crumbled dried marjoram
- 1 teaspoon crumbled dried basil
- 1 teaspoon freshly ground pepper
- 3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
- Vegetable-oil cooking spray
- Coarse salt
Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.
Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot.
Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare.
Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.