Food By Franz

One 2-pound London broil or Flank steak for grilling/broiling – Serves 4

Beef usually marinades in 2-4 hours, but can be done overnight if its more convenient. The easiest method – make your marinade – put your meat into a gallon size zipper type storage bag, pour the marinade in, seal with as little air as possible (this prevents discoloration). When your ready to cook, pull the meat out (toss the marinade) and place in your prepared pan or grill. Grill to rare/medium rare – this cut of meat keeps cooking after you pull it from the grill. Remember, too its critical to “rest” your meat before you cut into it. This allows the juices to settle, if you cut into it too soon, all the juices run out & the meat becomes tougher. Also always cut london broils and/or flank steaks “cross grain” thinly for maximum taste.

Easiest Ever Marinade

1/2 Can beer
1/3 C Wishbone dressing (any Italian vinaigrette will do)
2 cloves garlic, minced
Peppers – ground black & red flakes

Italian Herb Marinade

4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil

Italian Basic

2 lg garlic cloves, minced
1/2 C red wine
2 Tbsp EEVO
1.5 Tbsp coarse ground mustard
1 tsp rosemary, crumbled or chopped if fresh
Ground Pepper

Oriental Style

3 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 Tbsp sauce
1 Tbsp sweet rice wine (or honey will substitute)

Southwest Marinade

1/4 C olive oil
1/4 Beer (or beef broth)
1/4 C Lime juice
1 Tbsp honey
1.5 tsp cumin
1 tsp garlic powder
Ground pepper

Note*(This recipe works well minus the honey for skirt steak carne asada)