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This is a very versatile recipe and can be made with meats other than beef if you prefer. The marinade would work just as well on lamb, chicken or even pork. A salad is beautiful the next day with the leftover pieces of meat grilled and garnished with bleu cheese.

INGREDIENTS:

1 ½ LBS London Broil or Sirloin

Marinade: Steak will need to marinate for several hours before cooking.
2 TBS extra virgin olive oil
½ Cup dry red wine
3 Cloves garlic, minced
3 TBS minced fresh parsley (or 2 TSP dried)
1 TBS chopped fresh oregano (or 1 TSP dried)
1 Bay leaf
Salt and pepper to taste

Note: you can substitute any herbs for the marinade you like. Rosemary and Basil would go great for example. Also if you do not have red wine, you can substitute balsamic vinegar.

METHOD:

In a small mixing bowl whisk together, oil, wine, and herbs and spices. Place the steak in a deep bowl and pour the marinade on top. Make sure to turn the steak over to ensure the marinade gets both sides. Refrigerate about 3 hours or overnight.

Preheat broiler or grill. Remove the steak from the marinade and discard the bay leaf. Broil or grill the meat about 5-8 minutes on each side, depending on the desired redness of the meat inside.

Cut meat into thin diagonal slices across the grain. Can be served hot or cold. Enjoy!

Serves 3 (if you want to have leftovers for the salad).