Grilled bison London Broil
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
11/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil
2 pound Bison London Broil
In a bowl whisk together marinade ingredients until combined well.
Put London broil in a large re-sealable plastic bag and pour marinade over it.
Seal bag, pressing out excess air, and set in a shallow dish.
Marinate meat, chilled, turning bag once or twice, overnight.
Grill meat, marinade discarded, on an oiled rack set about 4 inches over med-high heat, turning once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat.
Transfer meat to a cutting board and let stand 10 minutes.
Cut meat diagonally across the grain into thin slices.