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Directions. Place steak on a cutting board and pat dry. Using a fork, poke holes all over meat, 10 to 15 on each side. Transfer to a large resealable plastic bag. In a small bowl, whisk brown ...
Pat the beef dry with paper towels. Season well with salt and pepper on both sides. Krista Marshall. 2. Heat oil in a large skillet over high heat. Brown beef for 5 minutes on both sides. 3. Spray ...
For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, mustard, thyme, salt, and pepper. Cover and shake well to combine.
London broil is a beef dish made by grilling marinated beef, then cutting it across the grain into thin strips. While the inclusion of "London" in the name may suggest British origins, "broil" is not a common term in UK English, and indeed the dish is American, not British. [1][2]
Worcestershire sauce or Worcester sauce[1] (UK: / ˈwʊstər (ʃər)/ ⓘ WUUST-ər (-shər)) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.
Marination. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
1 large lemon, thinly sliced (around 1/8 inch) and deseeded. 4 cloves garlic, peeled and crushed. 3 tablespoons olive oil, divided. Season the chicken liberally with salt on both sides. Set aside ...
Grilled marinated flank steak. Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut ...