London Broil Marsala takes an otherwise tough cut of beef and turns it into a meat-lover’s delight. Standard London broil is a thick-cut beef steak, usually 1-1/2 to 2 inches thick. Depending on your area, it may be sold as sirloin, top round, or flank steak. It is usually on the tough side, but marinating and slicing thin results in a very flavorful beef entree.
This marinade is flavored with Marsala wine, raspberry balsamic vinegar, and garlic. You will not taste the anchovy paste, I promise, so do use it.
Overcooking will result in tough meat, so be sure to cook to no more than medium-rare doneness. Don’t forget the resting step, and slice the meat against the grain for maximum tenderness.
London Broil Marsala Recipe
1/4 cup Marsala wine
1/8 cup raspberry balsamic vinegar (may substitute plain balsamic vinegar)
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 teaspoon anchovy paste
2 large cloves garlic, pressed
2 to 3 pounds London broil beef steak
Kosher salt and freshly ground pepper
Whisk together Marsala wine, raspberry balsamic vinegar, tomato paste, Worcestershire sauce, anchovy paste, and pressed garlic. Pour this marinade into a large freezer zip-top bag. Add London broil beef steak and toss to coat. Squeeze out all the air, seal, and refrigerate 6 hours or overnight.
Remove London broil from the marinade, discarding marinade. Pat dry with paper towels and sprinkle generously with kosher salt and freshly ground pepper. Let come to room temperature.
Preheat grill or broiler. Cook London broil to medium-rare doneness (cooking longer will toughen the meat). Let rest for 5 minutes. Carve slices against the grain to serve.
Yield: 4 to 6 servings
London Broil Marsala Recipe Photo ©2018 Peggy Filippone