London Broil Marinade

  • ½ cup oil
  • ¼ cup soy sauce
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons wine vinegar
  • 2 teaspoons dry mustard
  • ¾ teaspoon salt
  • 1 teaspoon coarse fresh pepper
  • ½ teaspoon dried parsley flakes
  • 1 clove garlic, crushed
  • 2 tablespoons fresh lemon juice
  • 2 to 3 pounds London broil
  • Meat tenderizer

Combine all ingredients (except meat and tenderizer), and stir. Put ¼ to ½ of the mixture in a plastic bag with meat to marinate 6 to 8 hours or overnight. Reserve remaining mixture for sauce. Remove meat from marinade; discard used marinade. Sprinkle meat with tenderizer. Grill immediately. Heat reserved sauce to a boil before serving.

Additional recipes from Centennial Cookbook that appeared originally with this one:
Plantation Chicken

To order a copy of Centennial Cookbook contact Gayle Hughes at 656-3256.

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