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  • Writer's pictureJJ Bison

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


  1. In a bowl whisk together marinade ingredients until combined well.

  2. Put London broil in a large re-sealable plastic bag and pour marinade over it.

  3. Seal bag, pressing out excess air, and set in a shallow dish.

  4. Marinate meat, chilled, turning bag once or twice, overnight.

  5. 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.

  6. Transfer meat to a cutting board and let stand 10 minutes.

  7. Cut meat diagonally across the grain into thin slices.


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