Denise Phillips’ Marinated Tender London Broil

London Broil, despite its name, is an American cut of beef which has become increasingly popular here in the UK. It is described as a medium cut of beef as it is not the toughest joint, but is certainly not the quickest piece of meat to tenderise. London Broil comes from the middle part of the shoulder – or side bola – with the central sinew removed. The bola is the inside blade of the shoulder which is divided into the round, side and prime cuts. With the sinew removed, this is a superior prime soft joint of meat and is widely available. To get the get best from London Broil, marinate it first to soften the meat even more and speed up the cooking. Always rest it for 5 to 10 minutes after cooking – if you start carving too soon the juices will run out of the steak leaving you with a dry piece of meat.

[divider]

Ingredients:

3 large garlic cloves – peeled and finely chopped
150ml dry red wine
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon ground black pepper
600g-750g London Broil

Get The Jewish News Daily Edition by email and never miss our top stories Free Sign Up

Method:

1. Combine all marinade ingredients together in a bowl.
2. Place the meat in a large dish and pour over the marinade. Cover and chill, turning occasionally, for 4 to 6 hours.
3. Preheat the oven to 180C/ 350F/ Gas mark 4.
4. Transfer the meat to an ovenware dish together with the marinade.
5. Cover with foil and bake for 50 minutes for rare, 1 hour for medium and 1 hour 10 minutes for well done.
6. Remove and leave to stand covered before carving across the grain.

Serve the stylish way: Dust the plate with black pepper and serve with thick chips or potato wedges and BBQ sauce.