Friday Recipe
This week’s recipe is
Steve’s London Broil Marinade
You’ll need:
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.
Dang it, I never thought of that little straw trick. Nice. Haven’t done a London Broil in a good while, and after reading this, I know what’s for dinner this evening. Assuming dinner on a Friday night involves actual solid food, that is, which ain’t likely. Thanks, Stephen.
I have a recipe almost exactly like this except replacing the mustard and lemon pepper with rosemary infused olive oil . It’s incredible.
BTW, If you let the meat get to room temperature while marinating on the counter it will cook super fast and fully marinates in about 60 minutes.
Where are the mushrooms? It’s not London Broil unless it is served with mushrooms, sauteed in butter.
Okay, okay, I’m a hobbit — I love mushrooms. I’d have them at every meal if I could.
Made this for the little woman this weekend. Worked out great, and the next-day sammiches were as good as advertised.