How to make wine and vinegar marinated London Broil from Round steak
Published: 26-May-2012 (06:49); Viewed: 2652; Difficulty: 5 out of 10
London Broil, despite its name, originated in America. The main idea is to marinate the average quality meat, and then perform quick broiling, or grilling, but the common kitchen equipment do not allow to do it, and we will explain how to do it within the standard kitchen environment. Originally, London broil was cooked from the flank steak, but nowadays, the round steaks also used.
Ingredients for 3 portion dish.
Round steak – 1kg. Picture shows the whole round steak, from which we should cut the proper steak.
1/8 pint of red wine. Choose any full bodied cheap red wine.
1/8 pint of balsamic vinegar. Don't shy to choose very good and expensive one.
1/8 pint of say sauce. Personally I will recommend to use Kikkoman or Lee Kum Kee brands.
Garlic – 1 bulb.
Honey – 1 tbsp.
Salt – 1 tsp.
Grounded black pepper – 1 tsp.
Thyme – few sprouts. (not shown on picture, this is my fault).
Cut one big thick slice, approximately 2-2.5 inches. This slice is weighted about 1 kg.
Remove all excessive fat and sliver skin from the surface of meat.
Marinade. Mix all wine, vinegar, soy sauce, honey with spices, minced garlic and chopped thyme in a bowl.
Soak meat in the marinade overnight. The most convenient way is to marinade in a freezing bag.
Remove meat from the marinade and clean the surface from garlic.
Cover each side with olive oil, grind salt and black pepper on each size. Basically this and a few next steps will be similar to steak cooking techniques.
Use well pre-heated cast iron skillet. Roast each side of the steak for two minutes.
In total, roast 4 minutes for each side, turning each two minutes. Don;t worry about very dark look of the meat, this happen because of caramelizing sugar from the marinade.
Bake roasted steak in the pre-heated (220-250 degrees C) oven for another 10-12 minutes. Use oiled tray without any cover for oven baking. If you would like, you can use meat thermometer to check internal temperature. Meat will be ready, when the temperature inside the steak will be about 55 degrees.
Remove meat from oven, cover with foil, and leave for 5-10 minutes to rest.
Slice steak diagonally, across the meat grains.
Serve on the big plate to share.
tips and tricks
Use two or three bags to avoid the leakage of marinade.
The best results will be achieved after overnight marinating, but if you are limited in time, then the shortest time should not be less than four hours.
Proper broiling should be performed in 350 degrees C oven, but such ovens are not widely available.