Friday, August 17, 2012

London Broil Ciabatta Sandwich


London Broil 1. A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain. 2. A term also used for various cute of meat including sirloin tip and top round. (Food Lover's Companion 4th Ed)

The steak marinated for an hour (if you have time, marinade for a few hours) in a gallon storage Ziploc bag with a marinade of (whisked together in a Pyrex):
  • 1/4 cup espresso balsamic vinegar
  • 2 tablespoons soy sauce
  • 5 cloves fresh garlic, smooshed and roughly chopped
  • 1 teaspoon of honey
My husband, aka Grill Master, made an excellent sear and grilled the steak for about 10 minutes. After letting the meat rest for approximately 5 minutes, he sliced it thinly on a bias. We toasted locally baked ciabatta, smeared it with a mixture of mayonnaise + dried dill + garlic powder, and topped that with the delicious London broil. Yum. Served with a side salad of corn+black bean+garbanzo bean+tomato+lime+red wine vinegar, it was the perfect Friday night dinner!


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