Marinated london broil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | VEGETABLE OIL |
| 1 | each | MEDIUM YELLOW ONION |
| 2 | eaches | CLOVES OF GARLIC |
| ¼ | cup | MINCED PARSLEY |
| 1 | tablespoon | BROWN SUGAR |
| 1 | teaspoon | GINGER, GROUND |
| 1 | teaspoon | ALLSPICE |
| 1 | cup | LOW SODIUM BEEF BROTH |
| ⅓ | cup | SOY SAUCE |
| 3 | tablespoons | RED WINE VINEGAR |
| 2 | pounds | BEEF, ROUND OR CHUCK * |
Directions
* - BEEF ROUND OR CHUCK 1½" THICK, BONELESS * ---------------------------------------------------------- * IN A MEDIUM SIZED SAUCE PAN, OVER MODERATE HEAT, HEAT THE OIL. ADD ONION AND SAUTE UNTIL SOFT. ADD REMAINING INGREDIENTS EXCEPT FOR THE BEEF AND BRING TO A SIMMER. REMOVE FROM HEAT AND COOL. PLACE BEEF IN A GLASS BAKING DISH JUST LARGE ENOUGH TO HOLD WELL. POUR MARINADE OVER THE BEEF. COVER AND REFRIGERATE FOR 12 TO 24 HOURS. TURN MEAT OVER OCCASSIONALLY. TRANSFER MEAT TO A PLATTER AND BRING TO ROOM TEMPERATURE. DISCARD MARINADE OR POUR OFF TO SAUCE PAN AND HEAT AS GRAVY. HEAT BROILER PAN OR GRILL. BROIL MEAT 3 TO 4 INCHES FROM HEAT FOR 8 TO 10 MINUTES PER SIDE. LET BEEF COOL FOR FIVE MINUTES, THEN SLICE ON AN ANGLE, ¼" THICK. SERVE WARM.