photograph by Matt Hulsman

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.

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

×