A few weeks ago London Broils were on sale so I bought two and threw one in the freezer. A few days ago I defrosted it. I was going to do a teriyaki marinade I love, but it makes a ton of marinade, way more than I needed for this one steak. So I looked around and found this Soy-Balsamic Vinegar Marinade for Steak in The Taste of Summer. I marinated the steak about 6 hours and it was delicious!
Soy-Balsamic Vinegar Marinade for Steak
- 2 cloves garlic minced
- 1 Tbs dried onion or use fresh shallots or chopped white onion
- 2 Tbs soy sauce
- 1/4 cup balsamic vinegar
- 2 Tbs olive oil
- black pepper to taste
- Mix all the ingredients together and marinade your steak. Grill until done to your desired pinkness--or lack thereof!
I served it with chimichurri sauce since I still have some parsley surviving the wet winter.
The asparagus, alas not yet from the garden, was steamed until soft and then cooked in just a bit of olive oil, served with my old childhood standby of mayonnaise and lemon juice.
Same with the Yukon gold potatoes, which were actually left over from the night before. I had steamed them in the microwave but had lots of leftovers. I just heated them in a bit of olive oil to brown them and I think they were even better than the first night.
Thanks to Jane for the new plates! I now have four colored plates just for food photographs!
I am excited to try these recipes. It sounds like the marinade is a good match for steak and the chimichurri sauce is going to be great!
What contrasting tastes and textures. I like that chimichurri sauce. My guess is that it will also go well with fish?
For a while there, I thought those were camote – sweet potatoes because I had grilled some earlier. Am hungry again. 🙂