Recipe by ROV Chef
I found this recipe years ago when using the internet to find the answers was a new novelty. I don't remember where I got it, but I misplaced it and could not find it again online, so I will post here and share with you. Oh, on a different note. When you see a slab of raw meat under cellophane in the local megamart that is labeled as "London Broil" you ought to ask yourself. "What cut of meat is that and it it worth the price they're charging?" If you don't know, or the label doesn't say somewhere in very tiny print, go ask the butcher. If he wont tell you, then pass the the "London Broil" and just buy a flank stake. Most of what is sold as "London Broil" is a cheap cut of meat that is churched up with a fancy name so they can sell more at a higher price. You know that giant chunk or roast beast that some sweaty guy in the paper hat is carving up at a wedding reception or at you local all you can eat buffet house, it's usually the same thing that they slap the london broil label on. Now, having been one of those sweaty guys carving up that chunk of beef, and having been the guy to order it and cook it, I can tell you that it is a cheap cut of meat, that is tough and not all that tasty unless you drown it in some sort of sauce or gravy. Well I'll get off my soap box now. Remember, buyer beware.
- 5 roasted garlic cloves
- 1 teaspoon kosher salt
- 1⁄4 cup red wine
- 1⁄4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 1⁄2 lbs flank steaks
Directions See How It's Made
- Pour everything into your blender and crank it to 11.
- Once it's been completely 11ed, pour it in a 1 gallon zip top freezer bag with you target meat (flank steak I hope).
- Let the meat marinade overnight at a minimum for great flavor.
- When I find a good meat sale and acquire more steaks than I can cook in a week, I'll freeze steaks in this and a few other marinades. When you pull the steak out to thaw, it continues the marinading and I think it makes for a more tender steak because of the cell damage done by the freezing. I also think that the marinade gets deeper into the meat. Or maybe I'm crazy.