Tuesday, May 31, 2011

Marvelous Marinade

The recipe came from my sister-in-law and became a favorite at our house immediately.  We use this marinade for london broil and chicken on the grill.  The chicken is wonderful a second time sliced thin for salads or wraps.

1/2 c. soy sauce (we use a light variety)
1/4 c. olive oil
2 TBSP. molasses
2 tsp. dry mustard
2 tsp. ginger
3/4 tsp. garlic

Mix together with a fork in a small bowl and pour over meat.  Allow to marinate in the refrigerator for 2 or more hours before grilling.

For london broil grill just 3-5 minutes per side on medium heat.  When you remove the meat from the grill wrap it in foil and allow to stand at least 5 minutes before slicing.

*Note:  London broil is actually a preparation, not a cut, of meat.  However, many butchers in our area label the cuts we use as london broil.  You can also use thick cuts labeled flank steak or top round steak.  We prefer a cut that is thicker than one inch for grilling.

Linked to: Delicious Dishes at It's a Blog Party
                Tasty Tuesday at Balancing Beauty and Bedlam
                These Chicks Cooked at This Chick Cooks


  1. Great marinade! Flank Steak is a great lean meat! Our stores label it the same way. I didn't know it was a prep and not the name. Thanks!

  2. That sounds like a nice marinade. I bet the molasses make it extra tasty. I wanted to invite you over to show off your marinade recipe at These Chicks Cooked Recipe Spotlight today. Have a blessed day :)

  3. This recipe looks similar to one that I use on Flank Steak with the exception of the molasses. I will have to try it out. BTW, I have the same blog background! Haha

  4. Hey I host a blog hop and I'd LOVE if you came over and shared a recipe! Here's the link :) http://thesweetdetail.blogspot.com/search/label/Savory%20Sunday

  5. This looks great. I can't wait to try it. Thanks!

  6. I LOVE molasses! Have my London Broil marinating now!


Thank you for your comment. I love hearing from those who read the blog, and hope we can share with each other, graciously of course.