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Monday, June 17, 2013

Recipe Monday - Quick London Broil

This has quickly become my family's favorite London Broil recipe. It's quick and flavorful, and the meat comes out tender. Full of win.

*1 London Broil Cut, 1-2 pounds
*Apple Cider Vinegar
*Sea Salt (about 1/2 tsp.)
*Pepper (to taste)
*Garlic powder (about 1/2 tsp., or sub fresh pressed garlic)
*Onion powder (about 1/2 tsp.)
*Paprika (about 1/4 tsp.)
*Soy sauce
Take London Broil out of freezer entirely too close to dinner. (HAHA, this lady kills me. That is exactly me. See end of recipe for original blog.)
Place in sink full of cold water (still in packaging).
When thawed throughout (about one to one and a half hours), remove from water and packaging and dry thoroughly. Sprinkle both sides of the steak with apple cider vinegar and rub in. Let sit for a few minutes.
While meat is sitting, combine the salt, pepper, garlic powder, onion powder and paprika in a small bowl.
Tenderize the steak. Pound the steak to a uniform thickness.
Sprinkle both sides of the London broil with soy sauce, and then rub both sides with the spice mixture.
Heat a large saute pan (or, if you cut your steak, two large saute pans) over medium heat. When hot, place steak in pan. Cook for about five minutes or until a nice brown is established and the meat does not stick to the pan. Turn over and brown the other side.
Now, how long you cook it after that is up to you. London broil should never be cooked past early medium, otherwise it will be tough.
Move to a cutting board, allow to sit for a few minutes and then slice it very thinly, across the grain. Enjoy!

I found this originally on Dishrag Diaries. Thank you!


1 comment:

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