All those years ago now when I began creating a line of sauces this marinade was in the top three for sales and gained popularity as a go to marinade for those cuts of meat that needed marinating and 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 keeping it refrigerated. There's oil in it so when you need to use more marinade pull it out of the refrigerator and bring to room temperature.
- 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 McCormicks Montreal Seasoning
- In a large bowl or pot whisk all of the ingredients together.
- Use what you need and store the remainder.
- You MUST stab the daylights out of the meat with a fork - a table fork or meat fork. Stab in multiple times on both sides of the meat and on the sides if the steak is thick.
- Turn it over in the marinade at least once.
Keep in mind when you are working with flank steak or the London cut, you must cut the meat against the grain at a 45° angle. Slice it thin as well.
Serve your London Marinated steak with a baked potato and some grilled vegetables for a super Summer meal.
This entire meal costs about $9.02 and feeds four people comfortably. Cost includes the on sale steak, the baked potatoes and some grilled vegetables.