GRILLED MARINATED LONDON BROIL
After the race, there will be beer and plenty of it. After all, you trained for Sunday’s Pittsburgh half- or full marathon pretty hard.
Chances are you’re also going to be pretty hungry after crossing the finish and looking for something really tasty to replenish all the calories lost during the race.
An informal poll of my running group confirmed my suspicions: A bloody, salty piece of meat hits the sweet spot after a hard run.
Burgers are an obvious and easy solution, but race day calls for something a little more celebratory. My go-to meat dish is grilled marinated London broil or flank steak.
Put the steak in marinade before you go to bed, and all you’ll have to do after the race is throw it on the grill. It’s delicious with french fries, on top of salad or stuffed into a hoagie roll. 4 large cloves garlic, minced
4 tablespoons balsamic vinegar
4 tablespoons lemon juice
3 tablespoons Dijon mustard
1½ tablespoons Worchestershire sauce
1 tablespoon soy sauce
1 teaspoon each dried oregano, basil and thyme
½ teaspoon dried red pepper flakes
⅔ cup olive oil 2- to 2½-pound London broil or flank steak
Whisk together all ingredients except meat and pour into a large resealable plastic bag. Add steak, shake to cover meat and place in refrigerator. Allow to marinate at least 4 hours or overnight.
Prepare grill (medium-high heat). Remove meat from marinade; discard marinade.
Grill steak to desired doneness, about 4 minutes per side for medium-rare.
Transfer steak to work surface. Let it stand for 5 minutes. Cut across grain into thin strips. Arrange on plat-ter and serve.