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London Broil Marsala




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Peggy Trowbridge Fillipone




List of Ingredients




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 (very sweet wine if preferred you can use white grape juice)
1/8 cup raspberry balsamic vinegar (may substitute plain balsamic vinegar - see note)
1 Tablespoon tomato paste
1 Tablespoon gf 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



Recipe



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

BL's note: most balsamic vinegars are high in lead. Be sure to invest in a lead-free one.