This tasty Garlic-Marinated Steak with Onion Jam needs to marinate in advance, and in fact, you can prepare ahead and make it up to 3 days before serving.
Garlic-Marinated Steak with Onion Jam
Servings
6 Servings
Ingredients
- 8 cloves garlic crushed
- ¼ –½ teaspoon black pepper to taste
- ¼ cup 60 ml extra virgin olive oil
- ⅓ cup 80 ml white wine
- 3 pounds 1.5 kg London broil
- ¼ cup 60 ml extra virgin olive oil
- 3 medium onions halved and thinly sliced (about 4 cups/640g)
- 3 tablespoons 40 g light brown sugar
- 1 teaspoon apple cider vinegar
- Salt and black pepper
Instructions
- To Make the Marinade:
- Place the garlic, pepper, oil and wine in a container or 1-gallon (3.7-L) freezer bag. Shake or stir to mix.
- Add the meat and cover or seal. Let marinate for 2 hours or overnight.
- To Make the Onion Jam:
- Heat the oil in a medium saucepan, add the onions, and cook over medium to medium-high heat for 15 minutes, stirring often, until the onions are very browned. Add the sugar and cook on low heat, uncovered, for 20 minutes, or until the onions are caramelized and most of the sugar has melted and been absorbed. Stir occasionally.
- Remove from the heat, add the vinegar, season with salt and pepper, and let cool. May be made 3 days in advance; store, covered, in the fridge. Serve the jam warm or at room temperature.
- Tp Prepare the Steak:
- Preheat broiler or outdoor grill.
- Broil or grill the meat for 8 to 10 minutes per side. The cooking time will depend on the cut and whether you like rare or medium-cooked meat. Let the meat sit for 5 minutes and then slice against the grain. Serve with the onion jam.
- Reprinted with permission from The New Passover Menu (Sterling/January 2014; Hardcover; $35.00)
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW
MATAM – Glatt Kosher B’Datz Mehadrin Rav Rubin American / Israeli owned. Will cut fresh meat to your liking There is also frozen stock https://matamcc.com/ Makes home deliveries Excellent quality first cut meats
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London broil is not the same as flanken, not sure about the numbers, but I have not been able to find a cut that is exactly the same. Still the recipe should work well with most meats.
Tamar Genger MA, RD
Executive Editor
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London Broil is a long thin steak, boneless, that can be cooked quickly. Flanken is a strip of rib bones. Not sure about how these match up with Israeli cut numbers.
London Broil in Hebrew is Flanken? #9 cut?
Right on! Sounds like you’ve got it down. Sounds delicious!
Hi Annette. You definitely can — but we recommend letting it sit in the marinade a few hours before you freeze it, since it won’t really marinate while frozen. And yes, you can definitely do this on the stove top. Get your skilet nice and hot, put the meat down then don’t touch it for 4-5 minutes, until it releases on it’s own. You want to get that really nice sear (it helps if the meat is room temperature) and if you try to flip it earlier, you’ll leave all the good stuff stuck to the pan. Enjoy!
thanx. i know how to sear a steak in a skillet. i do it all the time with rib steaks, flat london broils & club/chuck steak. however some recipes insist on only grilling or broiling. i know to leave it in for 5-6 & then flip for another 3-5 in order to get that perfect crust. i then turn it to the sides to sear the sides as well. i then add some margarine & a little more extra olive oil, whole garlic cloves & a few sprigs of thyme to the pan & baste it. i usually do this for fri nite, right before I lite candles. i cover it in the pan & leave it on the side. rite before serving I carve it. perfect “moo” every time!!
Can i marinate the steak in the freezer? meaning can i prepare the marinade, put in the steak into the bag, seal the bag & leave it in the freezer for when i need to make it? that way it marinates more as its defrosting. also I dont have an outdoor grill or a broiler. can I do this on a skillet?