This recipe from London Broil combines an easy tenderizing marinade with simple tips and advice on cooking this cheaper cut of beef. Get ready to tantalize your taste buds and lighten your wallet.
Preparation:
Cook:
Level: Easy
Serves: 6
Ingredients
- 2 pounds London Broil, sirloin or flank steak
- 2 cloves minced garlic
- ¼ cups Balsamic vinegar
- ¼ cups Worcestershire Sauce
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Dijon Mustard
- 2 tablespoons Olive oil
- 2 tablespoons Olive oil
- 2 tablespoons brown sugar
- ¼ teaspoons Freshly ground black pepper
- 2 teaspoons Canola oil
Preparation
Pound the steak on both sides with the ridged side of a meat mallet.
In a large zip-top bag, combine the garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar and freshly ground black pepper. Add steak; refrigerate 12 to 24 hours, turning several times.
Remove steak from bag; discard marinade. Dry well with paper towels. Heat the canola oil in a large skillet over medium-high heat. Add the steak and place a heavy skillet on top to weigh it down and sear it. Cook for about 6-7 minutes. Flip and sear the other side for about 5 minutes; place the pan on it.
Remove to a cutting board. Cover with a loose aluminum tent; let stand 10 minutes. Using a sharp knife, thinly slice across the grain. Serve quickly.
