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Citrus-Marinated London Broil
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Serves 4
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Ingredients:
1 1/2 pounds London broil
1 tablespoon fresh garlic, chopped
2 lemons, zest (see kitchen tips) and juiced
1/4 cup olive oil
1/2 tablespoon fresh rosemary, chopped
1 teaspoon Dijon mustard
Salt and pepper to season
Directions:
Prick the London broil on both sides several times with a fork; place into a reseal-able plastic bag. Whisk together garlic, lemon zest, and juice, olive oil, rosemary, Dijon mustard, salt and pepper. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator overnight.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the London broil from the marinade, and shake off excess. Discard the remaining marinade.
Cook the beef until it is beginning to firm, and is slightly pink in the center, about 17 to 20 minutes per side. An instant- read thermometer inserted in the center should read 140 degrees Fahrenheit. Take off grill and cover meat with aluminum foil, and allow to rest in a warm area for 10 minutes, before slicing thinly across the grain.
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Citrus-Marinated London Broil
Serves 4
Ingredients:
1 1/2 pounds London broil
1 tablespoon fresh garlic, chopped
2 lemons, zest (see kitchen tips) and juiced
1/4 cup olive oil
1/2 tablespoon fresh rosemary, chopped
1 teaspoon Dijon mustard
Salt and pepper to season
Directions:
Prick the London broil on both sides several times with a fork; place into a reseal-able plastic bag. Whisk together garlic, lemon zest, and juice, olive oil, rosemary, Dijon mustard, salt and pepper. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator overnight.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the London broil from the marinade, and shake off excess. Discard the remaining marinade.
Cook the beef until it is beginning to firm, and is slightly pink in the center, about 17 to 20 minutes per side. An instant- read thermometer inserted in the center should read 140 degrees Fahrenheit. Take off grill and cover meat with aluminum foil, and allow to rest in a warm area for 10 minutes, before slicing thinly across the grain.
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