Here is a great and flavorfull london broil recipe! Goes great with string beans almondine and oven roasted red bliss mushroom potatos!
2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground black pepper
3-1/2 pounds london broil, about 1-1/2 inches thick, trimmed
Vegetable oil cooking spray
1. Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil and pepper in a small bowl.
2. Place the steak in a single layer in a glass or ceramic dish. Spoon the tomato juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover and refrigerate for at least 2 hours or set aside at room temperature for no longer than 30 minutes. Turn the meat once or twice and return to room temperature if refrigerated before grilling.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
4. Lift the meat from the marinade and discard the marinade. Grill the steak for 8 minutes. Turn the steak and grill for 7 to 10 minutes longer for medium rare, or until it reaches the desired doneness.
5. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.
Out of the marinade and onto a hot grill!
OMG! Off the grill and cooked to a T.
And to have a little fun, lets make some mushroom potatos!
If you feel creative, you can easily sculpt the potatoes into a mushroom shape. Insert an apple corer halfway into a raw potato. With the corer in the potato, take a sharp knife and cut crosswise into the potato until the knife touches the corer. Remove the apple corer. When you remove the loosened triangular pieces on either side of the potato, you will have created a "mushroom" with the stem.
2 pounds small Red Bliss or new potatoes, unpeeled
3 tablespoons fresh garlic, peeled and chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1/4 cup fresh parsley, chopped
3 teaspoons salt
2 teaspoons cracked black pepper
1/2 cup butter, melted
Method of Preparation
Select potatoes no larger in size than a golf ball. With a paring knife, carefully peel around the center of each potato; remove a 1/2-inch wide strip of peel.
Rinse the potatoes.
Place the potatoes in a buttered roasting pan. Roast for 15 minutes in an oven preheated to 375°F. Shake the pan occasionally or turn the potatoes to make sure they brown on all sides.
While potatoes are roasting, combine the rest of the ingredients in a medium bowl.
Remove potatoes from oven and reset oven to 425°F. Take potatoes out of the roasting pan, and transfer to bowl with other ingredients. Gently turn the potatoes to coat with the herbs and butter. Return them to the roasting pan.
Roast at 425°F for 10 to 15 minutes or until tender. Keep warm until ready to serve.
BAck in the oven with ya!