This week’s recipe is
Steve’s London Broil Marinade
A good-sized London broil. (Two pounds or so)
A cup of red wine vinegar.
Four cloves of garlic, peeled and minced.
The juice of four lemons.
1/4 cup Worcestershire sauce.
Lawry’s Lemon Pepper.
6 tablespoons (maybe more) country mustard.
A large, flat Tupperware container, or gallon Ziploc bag.
Lay the meat flat in a casserole dish, or in the big Tupperware container. Pour on 1/2 cup of red wine vinegar. Cover the up side with Lemon Pepper. With a fork, rub in half the garlic. Now pour on half the Worcestershire (Lea & Perrins only) and the juice of two of the lemons. Slather on country mustard until completely covered.
Put in the fridge for a few hours, then flip the steak over and repeat the process on the other side. Refrigerate for a few more hours. Flip the steak every 4-6 hours or so, for at least a full day.
If you have a giant Ziploc bag, then throw the steak and all the ingredients in at once. Zip the bag shut around a drinking straw, and suck out any air. Carefully remove the straw and finish zipping up the bag. Shake well and refrigerate for at least six hours. 24 hours would be better. 48 would really, really rock.
Grill on charcoal (or, as a second choice, broil) until rare to medium rare. Let stand ten minutes, then slice very thin and on the diagonal. Serve with cold pasta, french fries, a garden salad with a fruit vineagrette, and a great big glass of cheap, young Zinfandel.
Best part? The next day, put any leftover slices on seven grain bread for the best damn sandwich you’ll ever taste.
NEXT WEEK: Bill Macon’s Salt Steak.