Grilled London Broil Ala Big Papi

1 1⁄2 lbs top-round London broil beef (about 1 1/4 inches thick)

For Marinade
5 cloves garlic
1 teaspoon salt
1⁄4 cup dry red wine
1⁄4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey

Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.

In a heavy-duty sealable plastic bag combine London broil with marinade.Seal bag, pressing out excess air, and put in a shallow baking dish.

Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
Prepare grill.

Bring steak to room temperature (which should take about 1 hour) before grilling.

Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare.

I am laying 2 strips of thick cut bacon on top of the steak as it cooks, remove the bacon when flipping the steak over to cook the other side and then place the bacon back on top of the cooked side. The fat burns off but the flavor of bacon remains.

Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at 45 degrees angle, cut steak across grain into thin slices.

Tonight, I’m and serve with saute Onions and mushroom, Oven roasted or grilled potatoes garden salad and fresh fruit.

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