I’m done blogging forever. I left the London Broil recipe because a lot people seemed to like it.
Bye.
December 20, 2006
Recipe: London Broil Marinade
The amount of each ingredient is an estimate, but I’ll try my best to be as accurate as possible.
Ingredients:
- 1/2 Cup Red Wine (REAL wine, not the crappy cooking wine at the grocery store)
- 1/4 Cup Soy Sauce
- 1 Teaspoon Worcestershire sauce
- 1 Tablespoon Fresh Minced Garlic (or more if you LOVE garlic)
- 3 “stalks” of Green Onions, chopped
Good for about 2 pounds of “round cut” meat.
I believe it is two parts red wine and one part soy sauce, so adjust as necessary. Be careful about adding too much Worcestershire sauce! The stuff is potent and can be disgustingly overpowering if used too liberally. Adjust garlic levels to your liking. Chives err, I mean, green onions, are optional, but add a nice extra bit of flavor!
Mix ingredients and marinade the meat for at least a few hours, maybe up to 12 hours or so. After taking it out of the refrigerator, let the meat sit out for an hour or two before broiling in the oven so that it browns nicely when cooking. This does not matter so much if you are grilling it. Preheat broiler and put the London Broil in for 3-4 minutes (4 if you don’t like blood.) Flip over and broil for 3 more minutes. If you choose to grill it, well, you’re on your own…just DO NOT cook for very long! Take out of the heat immediately and let sit for at least 20 minutes. Slice against the grain at a very sharp angle which will result in very thin slices.
This stuff is SOOOOOO freaking good! You will eat it like a bag of potato chips.
Feel free to tell me if you’ve figured out the exact quantities. I rarely measure when cooking.
