![]() Don’t skip the step for tenderizing with a meat mallet, as it makes a measurable difference.If this cut of beef is not available, you can substitute flank steak.Finally, slice with a sharp knife against the grain. Cover with a loose aluminum foil tent and let it rest for ten minutes. Now remove from the skillet and place on a clean cutting board. Flip and sear the other side for about five minutes. Add the beef and place another heavy skillet bottom down over it to weigh it down and sear it. Using a large, heavy skillet or pan, heat a very thin coating of canola oil over a medium-high flame. ![]() Next, let the steak come to room temperature and thoroughly pat it dry with paper towels. When ready to cook, take the beef out of the refrigerator, remove it from the bag (discarding the marinade), and place it on a cutting board. Then add the beef and marinate it in the refrigerator for about twelve hours, turning it several times. Mix the garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, dried thyme, dried oregano, fresh ground black pepper, and kosher salt together in a large zipper plastic bag or dish. This will break down the connective tissue and make it more tender. Start by pounding the meat with the ridged side of a meat mallet. For an over the top steak dinner, I love to serve this with Garlic Mashed Potatoes, Roasted Carrots, and Garlic Butter Knots. For a super tender end result, be sure to follow my recipe tips and hints. However, it does need a little more attention using a meat mallet and a simple eight-ingredient marinade. The London Broil (top round steak) is a less expensive cut of meat than most steaks, beef tenderloin, or even petite shoulder (one of my favorites). With the cost of beef constantly rising, this is one of my family’s favorite recipes. Prepare to have your taste buds tantalized, and your pocketbook eased. (Picture-wise this is a great color chart HERE.This flavor-packed London Broil recipe combines an easy tenderizing marinade with easy tips and hints on cooking this less expensive cut of beef. Here’s a quick breakdown of the temperature to watch for for desired degree of doneness. This will let the juices redistribute, so that way the juices won’t just end up on our plate.
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