London Broil Marinade?
Looking to make a London Broil next weekend and was looking for some suggestions for a great marinade. My father is a very picky eater: no garlic and nothing too spicy. This man can smell garlic from 1/2 mile and goes crazy when any of us use it in food he is going to eat. Pain in the neck, I know, but what can I say? I need something that would appeal to young children, as well. I'd love some suggestions from chowhounds. I was thinking about a side or roasted potatoes with rosemary (again, with no garlic, sigh!), and a salad.
Here's a marinade I made up when I first started cooking back in the 1970s. You could leave the garlic powder out, although its quantity is so minimal so as not to be noticeable.
As for roasting some potatoes - I love just tossing the cut potatoes with oil, salt, pepper and some Herbes de Provence. That way, you get the lavender/rosemary goodness of the herbs, but no garlic. :-)
* Exported from MasterCook *
Linda's Beef Marinade
Recipe By :Linda
Serving Size : 6 Preparation Time :0:00
Categories : Marinade/Rub
Amount Measure Ingredient -- Preparation Method
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1/2 cup dry red wine -- merlot or cabernet
1/4 cup teriyaki sauce
1/4 cup honey -- up to 1/3 cup
1/4 cup spicy brown mustard -- up to 1/3 cup
1 Tbsp balsamic vinegar or Worcestershire sauce -- optional
1 Tbsp dried onions
1 tsp garlic powder -- or 1 clove, crushed
1 tsp Spice Islands Fine Herbes *
1/2 tsp freshly ground black pepper
In a large jar with tight-fitting lid, combine all ingredients. Shake together until completely mixed. Pour over your choice of steak or beef tips in a zip-lock bag. Marinate in refrigerator for up to 8 hours (at least 2 hours), turning bag occasionally. Grill steak or kebabs until done.
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NOTES : I created this in the late 1970s when I got bored with my father's typical honey and teriyaki marinade. Play around with the ingredients to get the taste you want. Marinade amount is good for 1 to 1-1/2 lbs. of beef steak or beef tips.
* Spice Islands Fine Herbes is no longer made. It consists of the following herbs (in order of their quantity in the blend): Thyme, Oregano, Rubbed Sage, Rosemary, Marjoram and Basil. If you can't find a similar fine herbes blend, make your own, or use whatever dried green herbs you prefer...a combination of thyme, rosemary and oregano would be good.
10/10/04 - added 1/4 tsp. of red chili paste to the marinade for a bit of heat.
This is out of Saveur Magazine and it's great, I'd just leave out the garlic. Another, REALLY easy way to go is to soak the thing in "Chaka MMMM" sauce, available at Ralph's Market, here in LA.
Marinated Flank Steak
The flavorful cut of beef known as flank steak also frequently goes by the name London broil.
1 Tbsp BLACK PEPPERCORNS
1 Tbsp CORIANDER SEEDS
1 Tbsp FENNEL SEEDS
2 broken DRIED CHILES DE ÀRBOL
2 fresh BAY LEAVES
2 Tbsp RED WINE VINEGAR
2 Tbsp WORCESTERSHIRE
4 crushed CLOVES GARLIC
2 sprigs FRESH ROSEMARY
½ cup EXTRA-VIRGIN OLIVE OIL
½ cup RED WINE
Toast first 5 ingredients in a small skillet over high heat, stirring occasionally, until fragrant, 2–3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9" × 13" baking dish. Add next 6 ingredients, whisk to combine.
Poke one 2-lb. flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12–24 hours.
An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.
Build a medium-hot charcoal fire in your grill. Grill steak, turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium rare, 7–8 minutes per side.
Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with any accumulated juices. Serves 4.
Saveur, June 2007