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Recipes

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)


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