London Broil with Sun Dried Tomato Marinade

I love this inexpensive cut of steak, marinated and grilled so that it becomes tender and delicious. It’s tasty and economical and is presented with a delicious sun dried tomato marinade. If the whole family is coming over just double the recipe, marinate it overnight and a delicious meal will be ready for all. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #lidiassoundtrack

Recipe – https://lidiasitaly.com/recipes/london-broil-steak-with-sun-dried-tomatoes-marinade/

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Everybody loves a good piece of meat London Broil either from the shoulder or from the Chuck great piece of meat it’s inexpensive and it’s really juicy and tender when marinated and cooked right it is a little tough and the secret of it is marinating it but marinating it for 24 hours really makes

It good so what kind of marinade are you going to do I’m going to do an Italian Marin marade of course some garlic sundried tomato you know sundried tomato Tomatoes intensity uh concentration love that basil some bread wine so all of those elements bring the flavor the wine

Brings the acidity and it breaks down the protein so it tenderizes and it doesn’t have to be smooth smooth a little chunkiness is fine of course of a little bit of olive oil salt I’m thinking how much the tomatoes are salty so that’s it a little fresh pepper there we go and we’re

Ready when you’re uh marinating plastic bag is ideal you put it in there it’s encloses itself but sometimes you know it’s slippery all over the place even when you’re packing for your freezer and you want to pack soup or something in the bag always set it in a container in

A venue that will hold it up so that you don’t have to worry about it falling let’s put in the meat and then we’ll mix it up again we want to collect everything I want to make sure it’s sealed good and at this point you know

You can certainly move it around so that you get all of the meat covered by the sauce and you put it back in your container so you have no mishaps in the refrigerator and you put it in the refrigerator to marinate for 24 hours I have’t ready because I didn’t want you

To wait around so and here it is you can just imagine how the flavors permeated the meat and it’s ready to go and here you have everything the condiments The Roasting juices the sauce it’s all in here uh a nice heavyweight roasting pan because we will roast it in the oven let’s get

Everything everything out let’s just clean a little bit because you know what if you have any splatter on your roasting pan it will cake onto the roasting pan the fact that it doesn’t look good it’s minimal the fact that you have to scrape it off is

The work how easy is that you marinate it 24 hours ready to put it in the oven a hot oven 425° 20 minutes to 30 depending on the temperature that you like and on the height of the meat itself comfort food to me is something

That makes you feel good um and to me that’s simple honest food my favorite kind of comfort food is long brazed Meats where the whole house smells like you’ve been roasting something I love that kind of cooking cuz I think it fills the whole house not just ultimately your plate and stomach

The meat has been resting you need to give it some time so sort of the juices to re-enter into itself and stay there the pan is another important element you know put it back on the stove you might have enough sauce but in case case you

Don’t add a little bit of water I just like a little bit of oil and let’s make this into a nice sauce all the Marinette that you saw is right here in a sauce and it’s all been used and it is delicious when you’re cutting the London Broil everything

Needs to be ready I made some string beans garlic and oil nice and quick once the meat is done you want to serve it looking at the meat you know how do you tell if it’s done you know the pressure usually if it bounces back it’s on the

Rare side if it’s a little tough you know stays still it’s more on the well done or medium well cut it on a on a bias if a good long carving knife is ideal you just cut away like that and you keep on cutting and layering and

Cutting and layering when the meat is cut grain of coar salt because it’s just the right thing to do and we have the sauce that we saved drizzle it a little bit in the center and the rest you can put it in a bowl on the table so let

Them help themself the one thing that I like with meat is a drizzle of raw olive oil you know the Tuscan Way is you grill your meat and then you drizzle a little bit of olive oil over it doesn’t get any better the reward time has come it’s

Time to taste and eat so London Royal delicious piece of meat and that sauce is all that the marinade that we had turn turn into a delicious sauce a few string beans I have my wine ready the meat I I like this this is s

Of medium a little bit on the rare side I like that in the sauce the flavor is there and it’s delicious good red sanesa blend you know Cy San have no time for comments it’s delicious