Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - London Broil Marinade And Sauce
Famous Authors (View All Authors)
Outdoor_cooking - London Broil Marinade And Sauce Post by :webmaster Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1925

Click below to download : Outdoor_cooking - London Broil Marinade And Sauce (Format : PDF)

Outdoor_cooking - 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.
If you like this book please share to your friends :
NEXT BOOKS

Outdoor_cooking - Marinated Filet Mignon Outdoor_cooking - Marinated Filet Mignon

Outdoor_cooking - Marinated Filet Mignon
1/2 cup olive oil 3/4 tsp. lemon pepper 1/2 tsp. garlic powder 3/4 tsp. seasoning salt 3/4 tsp. dried oregano 6 beef tenderloin steaks Combine olive oil, lemon pepper, garlic powder, seasoning salt and oregano in large, shallow container. Add steaks. Cover and marinate 3 hours in refrigerator, turning occasionally. Grill over hot coals 5 to 7 minutes on each side or until done.
PREVIOUS BOOKS

Outdoor_cooking - London Broil Outdoor_cooking - London Broil

Outdoor_cooking - London Broil
3 to 5 lb. London Broil 1/2 bottle of Lawry's Teriyaki marinade 3 tbsp. Worcestershire sauce 3 tbsp. A-1 steak sauce 1 pkg. McCormick's meat marinade Oil Vinegar Water Large storage food bag Pierce London Broil with fork and place in food storage bag. Add Teriyaki marinade, Worcestershire sauce and steak sauce. Follow directions on McCormicks Meat Marinade and add to London Broil. Seal food storage bag and shake well. Refrigerate overnight. Bake at 350 degrees for 1 hour or BBQ.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT