Texas London Broil
From The
Great Steak Book
Marinade:
1
cup vegetable oil
1 cup dry red wine
4 tablespoons soy sauce
2 tablespoons chopped scallions, green and white parts
4 jalapeno peppers, stemmed, seeded and diced, or to taste (see
note)
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Meat:
2 (2-pound) flank steaks
To prepare marinade: Whisk together all of the ingredients
in a bowl until well blended. Place the steaks in a single layer
in a large, shallow, nonreactive pan, pour the marinade over the
top and turn the steaks evenly to coat. Marinate the steaks in the
refrigerator for at least 6 hours, and preferably overnight. |
|
To
prepare steaks: Preheat the broiler. Place the steaks on a broiling
pan. Set the pan on the highest rack in the oven (5 to 8 inches
below the heat source), and, basting with marinade once on each
side, broil for 5 to 7 minutes per side.
To serve: Slice the steak very thin across the grain. Yields
8 servings.
Note: Experts recommend wearing rubber gloves when handling
chilies and not touching your eyes.
(Updated: 10/28/08 SN) |
