London Broil Marsala Recipe
London broil is a thick-cut (usually 1-1/2 to 2 inches thick) beef steak. Depending on your area, it may be sirloin, top round, or flank steak. It is usually on the tough side, but marinating and slicing thin results in a very flavorful beef entree. This marinade is flavored with Marsala wine, raspberry balsamic vinegar, and garlic. You will not taste the anchovy paste, I promise, so do use it. Overcooking will result in tough meat, so cook to medium-rare doneness. Be sure to slice against the grain for maximum tenderness.
Prep Time: 10 minutes
Marination Time: 6 hours
Total Time: 6 hours, 10 minutes
Yield: 4 to 6 servings
Ingredients:
· 1/4 cup Marsala wine
· 1/8 cup raspberry balsamic vinegar (may substitute plain balsamic vinegar)
· 1 Tablespoon tomato paste
· 1 Tablespoon Worcestershire sauce
· 1 teaspoon anchovy paste
· 2 large cloves garlic, pressed
· 2 to 3 pounds London broil beef steak
· Kosher salt and freshly ground pepper
Preparation:
Whisk together Marsala wine, raspberry balsamic vinegar, tomato paste, Worcestershire sauce, anchovy paste, and pressed garlic. Pour this marinade into a large freezer zip-top bag. Add London broil beef steak and toss to coat. Squeeze out all the air, seal, and refrigerate 6 hours or overnight.
Remove London broil from the marinade, discarding marinade. Pat dry with paper towels and sprinkle generously with kosher salt and freshly ground pepper. Let come to room temperature.
Preheat grill or broiler. Cook London broil to medium-rare doneness (cooking longer will toughen the meat). Let rest for 5 minutes. Carve slices against the grain to serve.
Yield: 4 to 6 servings
London broil is a thick-cut (usually 1-1/2 to 2 inches thick) beef steak. Depending on your area, it may be sirloin, top round, or flank steak. It is usually on the tough side, but marinating and slicing thin results in a very flavorful beef entree. This marinade is flavored with Marsala wine, raspberry balsamic vinegar, and garlic. You will not taste the anchovy paste, I promise, so do use it. Overcooking will result in tough meat, so cook to medium-rare doneness. Be sure to slice against the grain for maximum tenderness.
Prep Time: 10 minutes
Marination Time: 6 hours
Total Time: 6 hours, 10 minutes
Yield: 4 to 6 servings
Ingredients:
· 1/4 cup Marsala wine
· 1/8 cup raspberry balsamic vinegar (may substitute plain balsamic vinegar)
· 1 Tablespoon tomato paste
· 1 Tablespoon Worcestershire sauce
· 1 teaspoon anchovy paste
· 2 large cloves garlic, pressed
· 2 to 3 pounds London broil beef steak
· Kosher salt and freshly ground pepper
Preparation:
Whisk together Marsala wine, raspberry balsamic vinegar, tomato paste, Worcestershire sauce, anchovy paste, and pressed garlic. Pour this marinade into a large freezer zip-top bag. Add London broil beef steak and toss to coat. Squeeze out all the air, seal, and refrigerate 6 hours or overnight.
Remove London broil from the marinade, discarding marinade. Pat dry with paper towels and sprinkle generously with kosher salt and freshly ground pepper. Let come to room temperature.
Preheat grill or broiler. Cook London broil to medium-rare doneness (cooking longer will toughen the meat). Let rest for 5 minutes. Carve slices against the grain to serve.
Yield: 4 to 6 servings
