This recipe for Tender London Broil uses a salt rub method to tenderize the steak. It's especially useful when you don't have the time to marinate a steak for a long period of time, but still want to have a tender result. Don't be concerned that the meat will be too salty. After the salt helps to tenderize the meat, you rinse it away, allowing the marinade flavors to penetrate the steak. Allowing the steak to rest prior to slicing helps to increase the juiciness of the steak and don't forget to cut the steak against the grain for a more tender result.
1-1.5 # London broil steak
2 Tablespoons salt
¼ cup soy sauce
½ cup dry sherry
2 Tablespoons olive oil
2 garlic cloves, mashed
Place the steak in a glass pan, Sprinkle 1 Tablespoon of salt on each side of the steak. Refrigerate for 15 minutes. While steak is tenderizing, make the marinade by mixing together the soy sauce, sherry, olive oil and garlic. Set this mixture aside.
After 15 minutes, remove the steak from the refrigerator, and thoroughly rinse all of the salt off of the steak. Rinse the glass pan of any remaining salt and place rinsed steaks back in the glass pan. Pour marinade over steaks and refrigerate for an additional 15 minutes, turning steaks every 5 minutes or so.
Remove the steaks from the marinade and grill steaks to desired degree of doneness. A more tender result is usually achieved with cooking this steak to medium-rare. Depending on the thickness of your steak, this may be achieved by grilling 7-8 minutes per side. Remove the steak from the grill and let stand for 5-10 minutes before slicing. Slice against the grain into thin strips and serve.
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