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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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