Quote:
Originally Posted by uno
I've decided to marinade the steak in red wine/balsamic vinegar, a little lemon juice, soy sauce(not a lot since I am also adding salt), lots of fresh garlic, a few broken up bay leaves, a specialty steak salt from Whole Foods, some cayenne and paprika, onion powder, a lil adobo, some olive oil, a dash of liquid smoke, and garlic powder.
I cut slits as ADG suggested as I've read that on a few recipe sites and rubbed on the dry ingredients. It's now sitting in the marinade and will be flipped in half an hour.
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Sounds great! Olive oil is an excellent add on - I usually use it myself.
The most important thing about London Broil is to not overcook it. It's supposed to be rare on the inside. That's where the crisscross cuts come in handy, since it sears the meat more on the top and edges.
Leftover London broil is great in sandwiches too, however you have to cut it into small pieces.
BTW, I'm having sushi tonight. = )
ADG