London Broil (Marinated & Grilled)

My go to steak is Flank Steak, Its cheap, easy and I’ve had it so many ways that you can’t make it not taste good. So I wanted to try a different kind of steak so I was at the store and came across some London Broil and thought what the heck, why not? I laughed when I grabbed it as it had a USDA sticker on it, why did I laugh you ask, weeeell when I was a youngin I didn’t know what USDA meant so I asked my dad and he told me U Stupid Dumb Ass. Not sure why he said that, but I think its pretty funny and back then I did too. My dad is a goof and is always saying funny, goofy things. So that’s why he probably said it.

So here is some USDA Choise, London Broil
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recipe

1 whole London Broil (beef Flank Steak Or Top Round Steak), 1 To 1-1/2 Pounds
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1 teaspoon Ground Ginger
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1 teaspoon Ground Mustard
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1 Tablespoon Molasses
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½ cups Soy Sauce
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¼ cups Vegetable Oil
3 cloves Garlic, Minced
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Combine all ingredients (excluding the meat) in a bowl
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and let stand for 4 hours at room temperature.

Place meat in a non-metal container and pour marinade on top.
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Place in the refrigerator overnight (or at least for 4 hours). Occasionally turn the meat.

When ready to grill the meat, remove from the marinade. Discard the marinade. Pat meat lightly with a paper towel to remove excess marinade.

Heat grill to medium high heat. Grill marinated London broil on an uncovered grill for 6 minutes. Turn and grill for another 5 to 8 minutes, depending on desired doneness and thickness of the meat. This cut of meat is better medium rare than well done and will continue to cook off the grill, so don’t overdo it!
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Remove from the grill, place on a platter, and cover with aluminum foil for 5 minutes or so. This will help the meat to retain the valuable juices.

To serve, slice thinly by cutting diagonally across the grain of the meat. The pieces at the end will be more well done while the pieces in the middle will be more rare.
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Dinner is served!
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