Tuesday, April 7, 2009

London Broil



So, I stole the following advice off of my cousins blog
Three things that a marinade needs:
1. oil Oil enhances the flavor and bastes the meat.
2. an acid, (vinegar, citrus, wine, buttermilk, yogurt) acids act as the tenderizer
3. seasoning (salt, pepper, soy sauce, Worcestershire sauce, spices, garlic, onion).

So with that here is the marinade I use for pretty much about everything and its wonderful on chicken, steak, and shrimp.

-equal parts of olive oil and balsamic vinegar (I don't really measure but I would say about 1/4 cup of each)
-2-3 crushed garlic cloves
-2-3 T Worcestershire sauce
-2-3 T Honey
-juice of one lime
-1 cup soy sauce
-1 tsp cumin

Now this is how I did the London Broil that some of you ate the other day. If I had really been on top of things I would have thawed the London Broil the day before so it could marinate for at least six hours before broiling it, but I'm lazy and only marinated it for one hour but it was still great! Though I would recommend marinating it for at least 6 hours so that the meat has time to get real tender.

Before marinating you can tenderize the meet with a mallet or rolling pin and cut little shallow slits all over both sides of the meat so that the marinade can work its magic.

After an hour to 6 hours of refrigerated marination goodness put London Broil on a broiling pan or grill and broil apx 3 inches away from top rack for 5-8 minutes on each side. I did five on each side, because I like it a little red, but cook to your liking.

Yum, this is making my mouth water.

Oh and a tip on buying London Broil: Sometimes Albertsons has great meat sales, so check it out, and try to find London Broil when its on sale. I bought mine when it was a buy one get one free day!

1 comment:

Jocelyn said...

Thank-you so much!! I just bought a whole lot of London Broil and was not quite sure what to do with it!