Peppercorn London Broil

Marinated and grilled to medium rare, London broil is tender and delicious. Be sure to slice thinly against the grain and serve with the sour cream sauce.




1 cup apple cider vinegar

1 cup water

2 bay leaves

1 teaspoon whole peppercorns

1/2 cup onion, thinly sliced

1 (2 pounds) London broil


2 tablespoons flour

1/4 teaspoon ginger

1 cup sour cream

12 ounces egg noodles, cooked according to package directions

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Combine all marinade ingredients in a medium saucepan. Bring to a boil and cook for 1 minute. Remove from heat.
Place London broil in a glass dish. Pour marinade over meat. Cover and refrigerate 24 hours, turning occasionally.
Remove meat and grill about 5 minutes per side or until instant meat thermometer registers 130° (medium rare). Do not over cook or meat will be tough.
While steak grills, drain marinade to remove bay leaves and peppercorns. Pour into a medium saucepan and bring to a boil. Whisk in flour and ginger. Continue whisking at a simmer until sauce begins to thicken. Remove from heat. Stir in sour cream.
Remove meat from grill and slice thinly on a diagonal across the grain. Serve with noodles and sauce.
Serves: 4-6