How to Cook London Broil in the Oven

Name: How to Cook London Broil in the Oven
Ingredients: Makes 6 servings; 1 1/2 lbs (675 g) top round London broil; 5 garlic cloves; 1 tsp (5 ml) salt; 1/4 cup (60 ml) dry red wine; 1/4 cup (60 ml) balsamic vinegar; 1 Tbsp (15 ml) soy sauce; 1 tsp (5 ml) honey; Pierce the steak. Poke a few holes in the meat using a sharp fork or knife.; The acidic vinegar will break the meat down even if you do not pierce it beforehand. Poking holes in the steak helps the marinade soak deeper into the meat sooner, however, and is especially useful if you cannot marinate the meat for a long period of; Combine the marinade ingredients Let the steak marinate 4 to 24 hours. Pour the marinade into a large, heavy-duty sealable plastic bag. Add the meat to the bag and seal. Place the bag in the refrigerator as the steak marinates.; Turn the bag every few hours to ensure even distribution of the marinade.; The longer you allow the meat to marinade, the more flavor it will absorb. Allowing it to soak past 24 hours could cause it to become tough, however.; . The garlic, salt, red wine, balsamic vinegar, soy sauce, and honey need to be combined into a thick liquid.[1]; Use a blender or food processor to mince the garlic cloves and salt into a paste.; Add the red wine, balsamic vinegar, soy sauce, and honey to the blender. Continue pulsing until the ingredients are evenly combined into a thick liquid.; Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with heavy duty aluminum foil.; If you do not have heavy duty foil, use a double layer of standard foil.Transfer the steak to the aluminum foil. Position the steak in the middle of the foil and fold the sides of the foil together, creating a packet for the meat to cook inside.; Folding the foil over the meat traps heat inside, lessening the overall cooking time while trapping more of the marinade and juices inside.; Make sure that the packet is loose. While you want most of the heat to stay trapped inside, it is also important for air to circulate inside the packets, as well.; If desired, you can also add a few chopped vegetables to the packet before folding it up. Sliced bell peppers and sliced onions make good choices.; spaceplay / pause escstop ffullscreen shift + ??slower / faster (latest Chrome and Safari); ↑↓volume mmute; ←→seek . seek to previous 12…6 seek to 10%, 20%, …60%

How to Cook London Broil in the Oven was pinched from <a href="http://www.wikihow.com/Cook-London-Broil-in-the-Oven" target="_blank">www.wikihow.com.</a>

INGREDIENTS

•

Makes 6 servings

•

1 1/2 lbs (675 g) top round London broil

•

5 garlic cloves

•

1 tsp (5 ml) salt

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1/4 cup (60 ml) dry red wine

•

1/4 cup (60 ml) balsamic vinegar

•

1 Tbsp (15 ml) soy sauce

•

1 tsp (5 ml) honey

•

Pierce the steak. Poke a few holes in the meat using a sharp fork or knife.

•

The acidic vinegar will break the meat down even if you do not pierce it beforehand. Poking holes in the steak helps the marinade soak deeper into the meat sooner, however, and is especially useful if you cannot marinate the meat for a long period of

•

Combine the marinade ingredients Let the steak marinate 4 to 24 hours. Pour the marinade into a large, heavy-duty sealable plastic bag. Add the meat to the bag and seal. Place the bag in the refrigerator as the steak marinates.

•

Turn the bag every few hours to ensure even distribution of the marinade.

•

The longer you allow the meat to marinade, the more flavor it will absorb. Allowing it to soak past 24 hours could cause it to become tough, however.

•

. The garlic, salt, red wine, balsamic vinegar, soy sauce, and honey need to be combined into a thick liquid.[1]

•

Use a blender or food processor to mince the garlic cloves and salt into a paste.

•

Add the red wine, balsamic vinegar, soy sauce, and honey to the blender. Continue pulsing until the ingredients are evenly combined into a thick liquid.

•

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with heavy duty aluminum foil.

•

If you do not have heavy duty foil, use a double layer of standard foil.Transfer the steak to the aluminum foil. Position the steak in the middle of the foil and fold the sides of the foil together, creating a packet for the meat to cook inside.

•

Folding the foil over the meat traps heat inside, lessening the overall cooking time while trapping more of the marinade and juices inside.

•

Make sure that the packet is loose. While you want most of the heat to stay trapped inside, it is also important for air to circulate inside the packets, as well.

•

If desired, you can also add a few chopped vegetables to the packet before folding it up. Sliced bell peppers and sliced onions make good choices.

•

spaceplay / pause escstop ffullscreen shift + ??slower / faster (latest Chrome and Safari)

•

↑↓volume mmute

•

←→seek . seek to previous 12…6 seek to 10%, 20%, …60%

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