Sally's Recipe of the Week

Sally's Recipe of the Week

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Sally's Recipe Of The Week: Marinated London Broil

Marinated London Broil

Serves 4 to 6

Just a heads up, you need to plan ahead for this one. The meat needs to marinate for 12 to 24 hours and it needs to come to room temperature before you cook it so that takes about an hour at least. Also don't toss out the marinade.

Here is what you need:

2 pounds London Broil

4 cloves garlic, chopped

1/4 cup red wine

1/4 cup balsamic vinegar 

1/4 cup olive oil plus 1 TBS

2 TBS soy sauce

2 TBS Dijon mustard

2 TBS Worcestershire sauce

2 sprigs of fresh thyme, leaves taken off the stem and stem discarded

1 tsp red pepper flakes (optional)

1/2 tsp fresh ground black pepper

2 TBS unsalted butter

Here is what you need to do:

In a heavy duty zip lock bag add the garlic, wine, vinegar, 1/4 cup olive oil, soy sauce, mustard, Worcestershire sauce, thyme, red pepper and black pepper. Seal the bag and squish all of the ingredients together to combine. Place the steak inside the bag. When sealing the bag try to get out as much air as possible. Put the bag in a bowl or baking dish (in case bag leaks) and put in the fridge for 12 to 24 hours. Every now and then flip the bag or move it around.

Remove steak from marinade, shaking off any extra and make sure there is no garlic sticking to it. It will burn and get bitter. Place steak on a cutting board. Keep the marinade in the bag in the fridge while steak comes to room temperature, about an hour. Take a sharp knife and score a very shallow crisscross pattern on both sides. Season the steak with salt and pepper, not too much salt.

In a large cast iron skillet melt and butter and oil over high heat. Sear the steak for 3 minutes on one side, don't move it around. Then flip it and sear for three minutes on other side.

Slide the pan off the heat and loosely cover with foil. You don't want it tight, kind of tent it. If it's too tight the steak will start to steam and we don't want that.

The steak will continue to cook in the pan. How you like your steak will depend on how long you will leave it in the pan, between 5 and 10 minutes. If you have a meat thermometer medium rare is 130-135 degrees.

Place steak on a cutting board and let rest 10 minutes. While steak is resting pour the marinade into the same skillet you cooked the steak. Bring it up to a boil (important) then reduce heat and let it simmer, stirring occasionally until it is reduced by half.

Slice the meat across the grain and served with what was marinade and is now a sauce!

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