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Brandy-Marinated London Broil

This recipe from Bruce Aidells is really fabulous.  The night I first tried this I didn't have the bourbon whiskey that Bruce recommended for this recipe, so I substituted blackberry brandy.  The results were simply awesome.  The flavor of the brandy came through beautifully as I suspect would the bourbon.  I highly recommend this for any cut of steak.

2-3 pound London broil
3 tablespoons olive oil
2 tablespoons Dijon mustard
cup blackberry brandy
⅓ cup soy sauce (see notes)
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce (or A1 steak sauce)
cup real brown sugar (see notes)
2 tablespoons minced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon salt
1 tablespoon black pepper

Whisk together all of the marinade ingredients.  Score both sides of the steak with several " (no more) gashes and pierce it all over with a fork.  Place the streak in a zip-lock baggie with the marinade and place in the fridge for at least one day, preferably 2 days.  Turn the bag several times as it marinates.

Set up your grill with hot coals on one side and none on the other (for indirect grilling).  Sear the steak over the hot coals for 2-3 minutes on each side.  When well seared move the streak off the coals to complete cooking, about 10-12 minutes (check temperature to ensure proper doneness.)

Remove steak to cutting board and allow to rest 8-10 minutes.  Slice the steak across the grain " wide or so and serve.



  1. When using soy sauce I always recommend using light soy sauce.  In this case light means salt reduced.
  2. Be careful when buying store brands of brown sugar as they are often bogus.  Real brown sugar will list only that "brown sugar" in the ingredients list.  The off brand stuff list "sugar" and "molasses."  Looks the same but it's not.

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