Yield: 1 Servings
|1||London Broil (about 3 lbs.)|
|2 teaspoons||Unseasoned meat tenderizer|
|2 tablespoons||Instant onion|
|1 cup||Red wine|
|3 tablespoons||Lemon juice|
|¼ cup||Cracked peppercorns|
I don't know if this is exactly the Pepper Steak recipe requested earlier by I. Chaudhary, but it's one of our favorites. We eat this practically year-round and it's good hot or cold. Makes terrific sandwiches the next day. My mom found this recipe years ago in a magazine - Woman's Day or Family Circle, I think - that featured celebrity chefs. This was from Alan Ladd - and I probably just dated myself with that one (I'm really not that old!). For those who don't know who Alan Ladd was, he was a great movie star - best movie was "Shane" - at least a three hanky. Anyway, here's the recipe.
Sprinkle meat with tenderizer, pierce with a fork (make lots of pierces so the marinade soaks thru), and place in baking dish. Mix rest of ingredients, except peppercorns, in a bowl and pour over meat. Lift meat up so marinade gets under it and can soak through. Marinate overnight (I usually start this in the evening and let it marinate overnight and all the next day) in refrigerator, turning frequently. When ready to grill or broil, remove meat from marinade and pound half the peppercorns into each side. Broil to desired doneness. Slice meat thinly and on the diagonal and serve.
We always cook this on our grill outside. It has a wonderful taste - very peppery and if you like it spicier, add more peppercorns. I've given up measuring them. Hint: I take whole peppercorns, put them in a zippered heavy-duty plastic bag, and pound them with my meat mallet. We've also tried different red wines for the marinade - burgandy, sangria, etc. And get a bottle large enough to enjoy some while you're grilling! Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 09:51:55 -0500 From: "Raymond F. Falcon" <rfalcon@...>