steak marinade recipes
Nov/090
A roast of London is a great way to cook meat. Note that I said "a form of cooking." In other words, it is a method not a specific reduction of meat. This distinction has confused many a novice cook.
Adding to the confusion, Some butchers call a cut "meat carne asada." In general, however, the cut of meat is used for London broil Meat Loaf, but other cuts of meat including Round Top, can be replaced.
Flank steak is naturally resistant, so you need to soften (by striking with a mallet) or marinade, or both, before cooking with it. To make a roast of London, you … roasting. Logical, right? But not so fast … can also broil, and still call a roast of London.
Here are two recipes, one for grilled meats, and one for meat grilled.
London Broil (Grilled)
Ingredients
<> 1 flank steak (1 to 2 pounds)
<> 1 / 3 cup Italian dressing
<> 2 tablespoons red wine or red wine vinegar
1 clove garlic, minced
2 tablespoons cooking oil
Getting There
1. Mix dressing, wine or wine vinegar, garlic and cooking oil in a container to make a marinade.
2. Make several shallow cuts both sides of the meat. Place the meat in a baking dish.
3. Baste meat with marinade, and be sure to coat both sides. Cover pan with plastic wrap. Refrigerate and let sit for 1 hour.
4. Remove from refrigerator. Remove from marinade excess.
5. Preheat oven to roast. Place the tray with beef and heat about 3 inches higher. Cook 5 to 8 minutes each side (doneness).
6. Sliced steak and serve.
London Broil (Grilled)
Ingredients
3 / 4 cup cooking oil
3 tablespoons lemon juice
2 tablespoons tablespoons red wine or red wine vinegar
2 tablespoons soy sauce or Worcestershire
1 clove garlic, minced
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon parsley
1 flank steak (1 to 2 pounds)
Getting
1. Combine all ingredients except meat in a bowl to make your marinade.
2. Make several shallow cuts on both sides of the meat and place in a baking dish. Try a hatching effect with several overlapping cuts diagonally.
3. Steak marinade with a brush, making sure to coat both sides. Cover pan with plastic wrap, refrigerate and let stand for at least 1 hour.
4. Steak Grill over hot coal to high temperature or other 5 to 8 minutes on each side depending on desired doneness. Just subtract the marinade, if desired.
5. Remove meat on grill, cut into thin slices and serve.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html