London Broil Marinade

My husband is very much a "meat & potatoes" kind of guy. And I have made it my life's work to serve meat that doesn't make him reach for the bottle of BBQ sauce. Although, that is a very tall order for me because that boy loves his BBQ sauce... a lot. I try not to be offended when he goes for the BBQ, he just really loves it.

This has been my third attempt at making London Broil and I think it has been turning out pretty great, very minimal BBQ sauce. I made it for Valentine's Day dinner with potatoes and asparagus, Darin loved it! There is nothing more romantic than having a HUGE dinner, right? ... Maybe not... But it was delicious and I will certainly be making it again!

As for ingredients, I really do hate mustard, with the exception of spicy brown mustard. Although, I only use it for marinades, potato salad and deviled eggs. It works as such a great binder for marinades and brings a lot of flavor. This recipe came into creation when I started pulling things out of my fridge and cupboards, mixing them together, smelling the mixture and making adjustments. It was completely spontaneous and this is the way it turned out. The marinade has some great basic flavors that pair beautifully with the meat. You could use this on any kind of steak and it would be delicious. But I really love a good broiled piece of London Broil. I hope you enjoy!! Let me know if you try it out!

YUMMMMM with roasted onions, potatoes and balsamic glazed carrots

INGREDIENTS
2 Tbsp spicy brown mustard
2 Tbsp Worcestershire sauce
2 Tbsp red wine vinegar
1 Tbsp olive oil
1 Tbsp honey
1 tsp garlic powder
1 tsp salt
1 tsp pepper

DIRECTIONS
Whisk ingredients together in a small bowl. Pour marinade over meat in a ziploc bag and refrigerate overnight. Let meat rest out on the counter for about 30 minutes prior to cooking. Broil meat on a foil-lined baking sheet on the rack that is one space down from the very top. Broil for 5-6 minutes, flip it over and broil for another 5-6 minutes for meat that is medium. Shorten or lengthen the time depending on how you like your meat. Use a meat thermometer to check. Remove meat from the oven, loosely cover with foil and allow it to rest for about 15 minutes before slicing.

Our "fancy" Valentine's Day Dinner with London Broil, asparagus and potatoes