| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | 6 large garlic cloves | |
| minced | ||
| 1/2 | c | Dry Red Wine, Cabernet or |
| Zinfandel | ||
| 3 | T | Napa Valley Green Chile and |
| Garlic mustard | ||
| 2 | T | Worcestershire sauce |
| 1 | T | Soy sauce |
| 1 | t | Dried oregano, crumbled |
| 1 | t | Dried basil, crumbled |
| 1 | t | Dried thyme, crumbled |
| 1/2 | t | Dried hot red pepper flakes |
| 2/3 | c | Consorzio Roasted Pepper |
| flavored olive oil | ||
| 1 | London broil, 2- to 2 1/2 | |
| pound |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1449
Calories From Fat: 684
Total Fat: 77.4g
Cholesterol: 721.8mg
Sodium: 3110.6mg
Potassium: 1037.6mg
Carbohydrates: 162.6g
Fiber: 3.6g
Sugar: 4g
Protein: 32.4g