Bloody Mary London Broil
2 cups of Zing Zang Bloody Mary Mix
2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared Horseradish
2 teaspoons of Dried marjoram
1 teaspoon of dried basil
Fresh pepper to taste
2-1/2 - lb London broil
Instructions: In a bowl mix first 6 ingredients, blend well. Place meat into a Ziplock bag and add the marinade. Let it stand in the fridge for 2 hours, or at room temp for 30 mins. Turn over every 15 mins. Remove the steak and discard the marinade. Your Big Green Egg should be at about 375-400 degrees. Cook 8 mins a side. Let the steak rest about 10 mins under a foil tent.
These recipes were done at Big Green Egg Headquarters as part of the Big Green Egg Academy. Recipes developed and planned by Chef Fred Genovese, and executed by Chef Fred Genovese and Mike Stock. The Class was conducted FOR Big Green Egg by Kevin Jenkins and the Chef and the Fatman Team.