Enhance you grilling experience by marinating your meat a day in advance with this incredible Sweet and Sour Minute London Broil marinade, then serve with the remaining sweet and sour sauce on the side.
Related: Grilling the Perfect Steak: Recipes and Tips
Sweet and Sour Minute London Broil
Servings
Ingredients
- 1 Grow & Behold Minute London Broil
- 1 cup soy sauce
- 1 cup orange juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mirin
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon crushed red pepper
- 4 cloves chopped garlic
- 1 cup mayonnaise
- 1/4 cup soy sauce
- 1/4 cup sriracha
- 1/4 cup ketchup
- 1/4 cup Dijon mustard
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 2 tablespoons chopped chives
Instructions
- Combine marinade ingredients and marinate steak 24 hours.
- Cook steak to medium rare, then let rest.
- Combine all sauce ingredients.
- Slice steak thin. Serve with sauce and additional condiments as you like:
- Serve with:
- Pretzel buns
- Arugula
- Sliced red onion
- Sliced pickles
- Fried egg
- Recipe by Alex Reznick, Ditmas Kitchen
- Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller’s Weekly Newsletter.
- adroll_adv_id = “CQ3DGG2S75B5JJWH27JT7Q”; adroll_pix_id = “SJSYF4EN35CF3MBOMCJM5R”; /* OPTIONAL: provide email to improve user identification */ /* adroll_email = “[email protected]”; */ (function () { var _onload = function(){ if (document.readyState && !/loaded|complete/.test(document.readyState)){setTimeout(_onload, 10);return} if (!window.__adroll_loaded){__adroll_loaded=true;setTimeout(_onload, 50);return} var scr = document.createElement(“script”); var host = ((“https:” == document.location.protocol) ? “https://s.adroll.com” : “http://a.adroll.com”); scr.setAttribute(‘async’, ‘true’); scr.type = “text/javascript”; scr.src = host + “/j/roundtrip.js”; ((document.getElementsByTagName(‘head’) || [null])[0] || document.getElementsByTagName(‘script’)[0].parentNode).appendChild(scr); }; if (window.addEventListener) {window.addEventListener(‘load’, _onload, false);} else {window.attachEvent(‘onload’, _onload)} }());
I’m Jewish but not very religious. I remember reading somewhere in the Old Testament – “Thou shall not eat blood”. In many of the Jewish food blogs there are pictures of hands slicing meat that looks like it was cooked medium-rare, yet they call it Glatt Kosher. Can you explain this discrepancy to me ?
Hi Sheldon,
The kashering process — which includes soaking the meat and salting it — draws out the majority of the blood left in the meat. Additionally, large veins (which are full of blood) are also removed as part of the kashering process. Once meat has gone through this process, it is kosher. However, there are still juices, sometimes clear, sometimes red, that are in the meat; that’s what makes it juicy and delicious. The juices are not considered blood and are not in any way an indication of a problem with kashrus.