| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
London Broil (about 3 lbs.) |
| 2 |
ts |
Unseasoned meat tenderizer |
| 2 |
tb |
Instant onion |
| 1 |
ts |
Marjoram |
| 1 |
c |
Red wine |
| 3 |
tb |
Lemon juice |
| 2 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Oil |
| 1/4 |
c |
Cracked peppercorns |
INSTRUCTIONS
I don't know if this is exactly the Pepper Steak recipe requested earlier
by I. Chaudhary, but it's one of our favorites. We eat this practically
year-round and it's good hot or cold. Makes terrific sandwiches the next
day. My mom found this recipe years ago in a magazine - Woman's Day or
Family Circle, I think - that featured celebrity chefs. This was from Alan
Ladd - and I probably just dated myself with that one (I'm really not that
old!). For those who don't know who Alan Ladd was, he was a great movie
star - best movie was "Shane" - at least a three hanky. Anyway, here's the
recipe.
Sprinkle meat with tenderizer, pierce with a fork (make lots of pierces so
the marinade soaks thru), and place in baking dish. Mix rest of
ingredients, except peppercorns, in a bowl and pour over meat. Lift meat
up so marinade gets under it and can soak through. Marinate overnight (I
usually start this in the evening and let it marinate overnight and all the
next day) in refrigerator, turning frequently. When ready to grill or
broil, remove meat from marinade and pound half the peppercorns into each
side. Broil to desired doneness. Slice meat thinly and on the diagonal
and serve.
We always cook this on our grill outside. It has a wonderful taste - very
peppery and if you like it spicier, add more peppercorns. I've given up
measuring them. Hint: I take whole peppercorns, put them in a zippered
heavy-duty plastic bag, and pound them with my meat mallet. We've also
tried different red wines for the marinade - burgandy, sangria, etc. And
get a bottle large enough to enjoy some while you're grilling!
Posted to EAT-L Digest 29 October 96
Date: Wed, 30 Oct 1996 09:51:55 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
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