Here' a taste of my trip to Israel...so good!
Thursday, June 16, 2011
I am a steak and potatoes kind of a girl. I will never turn away a good steak! But, let's get real, when it comes to dinner parties and barbecues for a large crowd, how could you possibly serve each person a rib steak without breaking the bank? There's a better way to do it. The answer is "London Broil". The cut, referred to as "London Broil" is simply a marinated flank steak that is grilled or broiled, and then served in thin slices. It's a great option because you get a lot of bang for your buck, and it is so moist, tasty, and the left-overs are perfect for sandwiches! And this recipe is a true keeper... The combination of soy sauce, garlic, honey and rosemary create the most divine aroma, and a dreamy taste, you will make it again and again. I have.
Grilled London Broil with Soy, Honey & Rosemary
Recipe adapted from The Kosher Palette Cookbook
2 1/2 pounds London Broil
1/4 cup olive oil
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons dried rosemary
1/2 teaspoon black pepper
4 garlic cloves, crushed
In a medium-sized bowl, combine the oil, soy sauce, honey, rosemary, and pepper. Whisk together until all the ingredients are combined. Place the London Broil and the garlic into a large Ziploc bag, pour the sauce over. Marinate for 30 minutes or up to 2 days in the refrigerator. Preheat oven 400. Prepare grill pan (or grill) over high heat. Remove the London Broil from the bag, and shake off excess marinade. Pour all the remaining marinade in to a large baking dish (you can use the aluminum disposable ones). Grill the meat, about 5 minutes per side, until nicely charred. Remove from heat, and set on a cutting board. Let the meat cool for about 10 minutes, and use a sharp knife to slice into ¼-inch slices, sliced across the grain. Place the slices into the baking dish (in the marinade). Cook, covered for an additional 10 minutes. Remove from oven and check for desired doneness.
Tuesday, June 7, 2011
It seems as though people are always asking me for boneless chicken breast recipes. I think that people are in search for some out-of-this-world recipe, but I always say: "the simpler, the better!" Below is a wonderful recipe that basically uses whatever herbs I have left-over in my fridge, freshly crushed garlic, olive oil, and a splash of balsalmic vinegar. That's pretty much it. Literally. Here's how...