Whiskey Marinade for London Broil

Marinated a London broil with this recipe for about 3 hours in the fridge, then I pan seared it in my cast iron pan and placed it in the broiler for about 8 mins per side and it came out wonderful. I did add a couple additional ingredients to increase the flavors; I added red pepper flakes, dash of chili powder, dash of cayenne, and I didn't have accent so I just used seasoned salt, and a couple dashes of Worcestershire sauce also. Will be using this again as a wonderful base!

YUMMY! I must admit that I was very surprised the bourbon wasn't strong since it was the majority of the marinade. I had Wild Turkey Honey in the house, and this is what I used. I used lower sodium soy, balsamic vinegar, a good olive oil, and since I didn't have the accent seasoning, I substituted just regular dry Italian seasoning. I had about a 1.5 lb London Broil and it marinated for around 6-8 hours in the fridge. I broiled the meat, and it was wonderful! Very juicy and moist and flavorful. After it came out and I let it rest, I sliced it up and just poured the leftover juice from slicing over the meat. I had 3 small pieces thinking I would have leftovers today, but my husband finished the whole broil off last night. I am definitely making this again with more meat so maybe I can make a salad the next day! Thanks for sharing! This is a great way to make a cheaper cut of meat taste extraordinary!

tried this last month, doing it again tonight. It was not bourbon flavored at all -- just delicious! I didn't have accent either, but used italian herb combo from Mrs. Dash. very good!

My parents frequently served marinated London broil and it never failed to elicit reactions of sensation from everyone dining on this simple, culinary delight. I've been delightfully pleasing palates for almost five decades by searing the London broil directly on the grill resting on a bed of nothing but oak and sealing the juices in the meat 3 minutes on the first side and 2 minutes upon turning over. I embellish my London broil with Jim Beam Bourbon, a touch of balsamic vinegar, Kikkoman's Lite Sodium Soy Sauce, fresh-ground black pepper, and freshly chopped garlic. All lovingly massaged into the London broil and transferred to a covered Pyrex dish for a *3-day* marinade.

I have marinated the meat overnight and yet the flavors didn't come through. I did not have the Accent seasoning, however. I added a teaspoon of the italian seasoning, but clearly the substitution was not successful.