Tangy and Succulent London Broil

INGREDIENTS1(approx 2bl) London broil • 6 garlic cloves, minced1⁄4cup soy sauce 1⁄4cup oil

2Tbsp balsamic vinegar

2Tbsp

fish-free Worcestershire sauce

2Tbsp

honey 1Tbsp mustard

1⁄2tsp black pepper

1⁄2tsp crushed red pepper flakes DIRECTIONSCombine al marinade ingredients ni a bag: add meat. Seal; marinate overnight ni the refrigerator, turning over once or twice. Alternatively, you can freeze het meat at this point.

Set oven ot broil. Place meat and marinade into a baking pan. Broil 10-12 minutes per side (for a total of 20-24 minutes), depending on how rare you

like it. Let stand for 10 minutes, then slice thinly, the thinner the better. Serve straight up or over a salad.

MAKE AHEAD fI serving for Shabbos lunch, do not slice the meat; simply er- frigerate it whole. Let come ot room temperature before serving. Do not place on a hot plate, which might dry it out. Slice and serve.

TIP! Every butcher uses the name "London broil" on a different type of meat. I t ' s a n u n i d e n t i fi e d p i e c e o f m e a t t h a t e a r n s t h e n a m e f o r i t s q u i c k c o o k i n g mi t e under the broiler. Sometimes, you'll find a shoulder London broil, which si htcik- er, and sometimes you'll see thinner, longer London broil. fI your meat si realy

thin, do not cook more than 9-10 minutes per side. YIELD 6-8servings