This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Marinated London Broil
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A marinated London broil is a great way to cook this flavorful cut of meat. The key is in the marinade that that will penetrate the meat, infuse it with flavor, and tenderize it.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 1/2 pound London broil steak, about 1 1/4 inches thick
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 shallot, chopped
2 cloves garlic (crushed through a press)
1 teaspoon dried oregano
1/2 teaspoon finely ground pepper
1 teaspoon salt
directions
This one is great for the grill pan if it's not nice enough to grill outdoors. Marinate the steak overnight in the refrigerator for the most intense flavor.
Place the steak in a large shallow glass baking dish. In a small bowl, mix together the olive oil, vinegar, lemon juice, Worcestershire, shallot, garlic, oregano and pepper. Pour marinade over the meat and turn several times to coat. Cover and refrigerate at least 8 hours or overnight, turning the steak 2 or 3 times while it marinates.
Remove the meat from the marinade about 1 hour before grilling. Pat the meat dry with paper towels. Season on both sides with the salt. Coat a grill pan with nonstick cooking spray, then heat over medium heat until hot enough to make a few drops of water sizzle. Put the meat on the hot pan and cook until brown grill marks appear on the bottom, about 6 to 7 minutes.
Turn the steak over and cook the second side another 6 minutes. Turn the meat again, reposition on the grids to achieve cross-hatched grill marks, and cook for 3 to 4 more minutes for medium-rare. Remove the meat to a cutting board and let stand 5 minutes.
To serve, cut London broil across the grain into thin slices.
added by
lindatn
nutrition data
510 calories, 41 grams fat, 2 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.
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reviews & comments
April 11, 2011
I will definitely make this again. I did not follow the recipe exactly. First, my helper read me off lime juice, instead of lemon juice. Which I did not have fresh. I used juice from a plastic lime. Second, I substituted dried chives, since scallions were in short supply as well. Third I put the salt in the marinade. London broil was rolled around in marinade at the beginning, and that was the extent of its being turned. 12 hours later I pulled it out, decided I did not want to wipe off the marinade, threw it in a skillet on med high and seared it for six minutes on each side. Turned out very rare on the inside, partially blackened on the outside. Sliced into 1/4 inch slices and served with horseradish/sour cream sauce over garlic mashed potatoes. I loved it, everyone else said they did, which I chose to believe since there were no leftovers, when there should have been. I saved it to my permanent recipe file just the way I made it. Though I made a note I should try scallions next time. Thanks, great recipe.