Monday, November 3, 2008

Marinated London Broil

Marinated London Broil
Last evening we enjoyed dinner with our daughter Anne's family and house guest Uncle Bruce. I found a recipe for Marinated London Broil which was published in Cooking Light. I did not take the time to "slice and dice" the ingredients. I put the ingredients in my food processor and made a puree. The time for the marinating was extended to three hours with no effects of over-tenderizing the meat. The meat was grilled with the coating of marinade. It was agreed that it enhanced the flavor of the meat. Try this recipe the next time you want a marinade. This photo is taken with leftovers the following day.
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Ingredients:
1/2 cup chopped shallots
1/4 cup low sodium soy sauce
3 Tablespoons balsamic vinegar
3 Tablespoons fresh lemon juice
1 Tablespoon olive oil
2 teaspoons fresh thyme
1 teaspoon dried oregano
4 garlic cloves
1 (2 pound) bonless round steak, trimmed
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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Directions:
Combine first eight ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

Preheat broiler.

Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard garlic and shallots. Place steak on broiler pan coated with cooking spry. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.

Donna's method: Place the first 8 ingredients in a blender and puree. Place marinate in zip lock bag with meat and refrigerate, turning every 30 minutes. I marinated the meat three hours and had no over tenderizing effect with the meat, Remove meat from bag to grill. The marinade enhances the flavor to the meat.

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