posted by Tonkmom 12-08-100 12:55 PM
London Broil Marinade and Sauce
1 cup red wine (Cabernet Sauvignon, Burgundy, whatever you like that's robust)
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
4 tsp. pureed garlic
1 tsp. Montreal Steak Seasoning
1/2 tsp. ground rosemary
1/4 tsp. salt
1/8 tsp. dried red paper flakes
1/2 tsp. Bouquet Garni
2 tsp. Hot Toasted Sesame Oil
1 tablespoon lite soy sauce
1 tablespoon Heinz 57 Sauce
1 tsp. onion powder
Mix all ingredients in glass bowl, adjusting seasonings to your taste. This is not a by-the-book recipe.
Wash, dry and trim a 2 1/2 - 3 lb. London Broil (Beef Round), at least 1" thick. Place the meat on cutting board and pierce many times on both sides with meat fork. The more holes, the more marinade the meat will soak up. Pour 1/2 the marinade mix (approx. 3/4 cup) into gallon-sized Ziploc Bag and add the steak. Let this marinate in refrigerator for at least 8 hours, or up to 2 days. Several times during the marinating time, turn the meat in the bag and "massage" the marinade into the meat.
After marinating, remove meat from bag, discard marinade left in the bag and grill to desired doneness. Slice thin at an angle and serve with marinade sauce.
Marinade Sauce:
leftover marinade (should be about 3/4 cup)
1 cup chicken stock
1 - 2 tablespoons corn starch dissolved in 2 tablespoons warm water
Combine marinade and chicken stock in saucepan and heat until steaming. Add a little of the cornstarch/water mixture and whisk until you reach the desired consistency. (This just takes a couple of minutes). Serve over London Broil.