Recipe by Irene H Forster
A wonderful marinade. The first time my husband (then my boyfriend) made this for me he said - quote - 'When you taste this you'll be mine'...now we're married so I guess i'm just a sucker for a good meal! The recipe is originally designed for flank but since london broil is cheaper and just as good in this, either will do. Now for those of you who are leery about the combo of star anise and steak (like I was), TRY IT; the marinade combines into a completely different and addictive taste!
Top Review by Outta Here
Great marinade! I thought the star anise may be too strong, but it worked fine! This would be good on pork or chicken also! Next time I will make extra as suggested in step#7. Made for Fall 2008 PAC.
- 1 (1 1/2-2 lb) flank steaks or 1 (1 1/2-2 lb) london broil beef
- 2 garlic cloves
- 2 tablespoons star anise
- 2 tablespoons soy sauce
- 6 tablespoons lemon juice
- 2 tablespoons olive oil
Directions See How It's Made
- Poke steak with a fork liberally all over and place into a zip lock bag.
- Mince garlic finely or push through a garlic press, add to bag.
- Finely crush Star Anise in a spice grinder or with a morter and pestle, add to bag.
- Add remaining ingredients to bag and seal well (I usually double bag at this point). Shake and squeeze bag to distribute all seasonings evenly. Marinade at least 2 hours, and up to 24 hours, turning occasionally to marinate all sides evenly.
- Grill steak to desired doneness on a grill or a grill pan. Depending on the size of the steak and how you like it -- we like it med-rare and usually a 3/4 -1 inch steak on a high grill takes approximately 7 or 9 mins per side.
- Slice against the grain into 1/4 - 1/2 inch slices.
- I usually double the marinade, use half for the marinading, and then reduce the remaining part until it's thickened (sometimes adding a bit of cornstarch), boiling for about 10 minutes at a rolling boil, and pour it over the steaks when they're done.
- It's only my pride that keeps me from licking the plate when we make this recipe.
- I've served this with mashed potatoes, or rice and veggies (great with brussel sprouts, asparagus, or sauteed swiss chard). And leftovers are great cold on a green salad.