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Category: Beef I - Roasts, Tenderloins, Misc
Prep Time: Cook Time: Total Time:
Flank steak, Top Round steak, or Chuck steak
1/4 cup olive oil
1/2 cup red wine vinegar
1/2 tsp garlic powder
Liquid Smoke (few drops on each side)
3/4 tsp seasoning salt
Black pepper
1 or 2 cans beef broth
1 cup dry red wine
1/2 tsp Worcestershire sauce
Pinch parsley
Coat steak with olive oil, red wine vinegar and few drops of liquid smoke. Rub Seasoning salt and garlic powder over both sides of coated steak. Sprinkle both sides of steak with black pepper. (Knead flavorings into beef.) Let marinade in fridge for at least half hour. (May prepare ahead of time and leave in fridge over night.)
Meanwhile, Boil broth, red wine, Worcestershire sauce and parsley. Reduce by1/3. (2/3 of liquid remaining.)
Barbecue beef on grill. [Start with very hot grill, sear steak on both sides, reduce heat on grill and move steaks to upper rack or continue slow cook. - Do not over cook.] Remove steak and slice across grain, at a slant – approx. 1/4 inch thick slices. Pour beef burgundy sauce over the slices and serve.
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LONDON BROIL
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Category: Beef I - Roasts, Tenderloins, Misc
Prep Time: Cook Time: Total Time:
Flank steak, Top Round steak, or Chuck steak
1/4 cup olive oil
1/2 cup red wine vinegar
1/2 tsp garlic powder
Liquid Smoke (few drops on each side)
3/4 tsp seasoning salt
Black pepper
1 or 2 cans beef broth
1 cup dry red wine
1/2 tsp Worcestershire sauce
Pinch parsley
Coat steak with olive oil, red wine vinegar and few drops of liquid smoke. Rub Seasoning salt and garlic powder over both sides of coated steak. Sprinkle both sides of steak with black pepper. (Knead flavorings into beef.) Let marinade in fridge for at least half hour. (May prepare ahead of time and leave in fridge over night.)
Meanwhile, Boil broth, red wine, Worcestershire sauce and parsley. Reduce by1/3. (2/3 of liquid remaining.)
Barbecue beef on grill. [Start with very hot grill, sear steak on both sides, reduce heat on grill and move steaks to upper rack or continue slow cook. - Do not over cook.] Remove steak and slice across grain, at a slant – approx. 1/4 inch thick slices. Pour beef burgundy sauce over the slices and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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