| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 4 |
|
– 6 large garlic cloves; minced |
| 1/2 |
c |
Dry Red Wine; Cabernet or Zinfandel |
| 3 |
tb |
Napa Valley Green Chile and Garlic mustard |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Dried oregano; crumbled |
| 1 |
ts |
Dried basil; crumbled |
| 1 |
ts |
Dried thyme; crumbled |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 2/3 |
c |
Consorzio Roasted Pepper flavored olive oil |
| 1 |
|
London broil; 2- to 2 1/2 pound |
INSTRUCTIONS
FOR MARINADE
Make marinade: In a bowl mix together all ingredients until combined
well. Put London broil in a large resealable plastic bag and add
marinade.
Seal the bag and marinade at least 3 hours or longer.
Grill meat, over BBQ or broiler to desired doneness. Slice meat
diagonally into strips.
Posted to CHILE-HEADS DIGEST by Coyote <coyote@calweb.com> on Jun 03,
1999, converted by MM_Buster v2.0l.
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