London Marinade

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

All those years ago now when I began creating a line of sauces and marinades, this London Marinade was in the top three for sales and gained popularity as a go to marinade for those cuts of meat that needed to be marinated and to add flavor. It also served as a great marinade for what some were calling "steak on a stick". Sirloin strip steak was threaded on bamboo skewers after marinating in the London Marinade then grilled up quickly for a super treat at Summer parties and barbecues.

I am letting the cat out of the bag and sharing this marinade recipe with you. The amounts I am giving you will make quite a bit of marinade. It's what was called a cold packed sauce and the lab tested it and gave it a 6 month shelf life. So when you make it use the amount you need for marinating and I suggest storing it in mason jars and you can store it in your pantry. If you choose to store it in the refrigerator remember there's oil in it so when you need to use more marinade pull it out of the refrigerator and bring to room temperature. Shake it well before using.

• 4 cups water
• 4 cups olive oil
• 2 cups cider vinegar
• 1/3 cup chopped garlic (jar garlic is perfect for this)
• 1/4 cup ground black pepper
• 1 1/2 cups McCormick's Montreal Seasoning

1. In a large bowl or pot whisk all of the ingredients together.
2. Use what you need and store the remainder.

This is a very strong marinade. It breaks down the connective tissue of tougher cuts of meat (like a brining solution would do) for cuts like the London broil or flank steak. Yesterday I marinated our cut of London Broil for about 3 hours. You can marinate some cuts for an hour and it should work.

The cost for the marinade (2021 pricing) was $15.72 - MAKES ABOUT 2 1/2 quarts.

The keys:

1. You MUST stab the daylights out of the meat with a meat tenderizer. Stab multiple times on both sides of the meat and on the sides if the steak is thick.
2. Turn it over in the marinade at least once.

Once you have marinated your steak, take it out and drain it over the dish you marinated in and be sure to discard the used marinade properly. You are now ready to grill.

Keep in mind when you are working with any cut of beef, chicken or pork you cut the protein against the grain. With Top Round London Broil or Flank Steak cut the meat against the grain and at a 45° angle, slicing it thin. 

Serve your London Marinated steak with a baked potato and some grilled vegetables for a super Summer meal.