Molasses Marinated London Broil
3 tablespoons molasses
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon low-sodium soy sauce
3 cloves garlic, chopped
One 2-pound London broil, trimmed of excess fat
Kosher salt and freshly ground black
Whisk together the molasses, vinegar, mustard, olive oil, rosemary, soy sauce and garlic in a 2-cup measuring cup. Pour the marinade into a 1-gallon zip top bag, add the beef and turn to coat with the marinade. Refrigerate for 4 hours (or at least 1 hour if time is limited). Take the bag out of the fridge at least 30 minutes before grilling or broiling to remove the chill. Remove the beef from the marinade, letting the excess drip off. Season the steak well with salt and pepper. If grilling, heat an outdoor grill on medium-high heat. Grill on each side for 10 to 12 minutes, a total of 24 minutes. Let rest for 10 minutes before slicing across the grain. If broiling, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes. Transfer meat to broiler pan. Broil the steak for 8 to 12 minutes, turning once halfway through. Let stand 10 minutes, then cut meat across the grain into thin slices. (6-8 servings)