Friday, November 21, 2014

London Broil: 6 Hour Marinade!

So yesterday morning I was thinking about what the heck I was going to make for dinner when it occurred to me that I had a London broil in the fridge...that I forgot to marinate...and needed to cook. So I decided to pull some things out of the fridge and spice cabinet and see if I couldn't pull off a 6 hour marinade...

And it worked! Yay.

Traditionally, London broil is a cut of meat that is relatively tough and needs to marinate for at least 24 hours in order to really tenderize. But in a pinch, this marinade is quick, easy and olive oil based which I think helped lock in the spices and aid in getting the meat to tenderize quicker. Win!

For this recipe, you will need:

1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Worsteshire sauce
1 tbsp of honey mustard (alternatively, Dijon would also work with this marinade)
2 tbsp lemon juice
1 tbsp crushed garlic
1/2 tsp of thyme
1/2 tsp of paprika
1/2 tsp oregano
1/2 tsp ground black pepper
1/2 tsp Emerils Essence seasoning (or creole seasoning)

Whisk all of the ingredients together in a bowl or measuring cup. Set aside.

Cut long slits, with the grain of the meat, on either side of your London broil and place the meat in a gallon-sized Ziplock bag.

Pour your marinade into the bag, seal it shut, shake gently so the sauce covers your steak. Place into a glass baking dish and set it in the fridge for at least 6 hours. Remove from the bag before cooking ;)

When you're ready to cook it, you can either grill or broil it. Alternatively you can also cook this in the oven...I dumped the contents of my ziplock into my glass Pyrex baking dish and cooked it for 20 minutes at 425, then flip the steak and cook for an additional 20 minutes. It'll give you the perfect medium steak. And personally, given that this was only marinating for 6 hours, I think baking it in the marinade helped made a difference in the steak not being tough (besides the magic of the sauce).

Obviously, as with any marinade, the longer you let it sit the more flavorful the meat will be. This would easily make an awesome 24 hour marinade, but when you're in a pinch this does a great job of tenderizing the meat and adding some nice flavor.


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