A Very Soprano London Broil

The name seems pretty bad a$$, right?? Well for the longest time I had no idea where the recipe for the following marinade came from. I know one year we had delicious grilled chicken at my Aunt’s house and then my mom made the same delicious flavors but on pork tenderloin. I had to know the recipe. It’s so versatile. The only protein I haven’t tried it on was fish but I bet that would be good too, maybe add a little white wine to it. This week I used this delicious marinade to make London Broil…so so tasty. I could probably eat it as soup, ya know if there wasn’t raw meat swimming in it previously. ;)

YUMMM!!

So years and years go by with me calling this recipe the ‘Yummy Chicken Marinade’ and everyone who has had it knows exactly what I’m talking about. Then FINALLY (since apparently this never occurred to me before) I ask my uncle who was the first to introduce it to the fam. He told me it came from The Soprano Family Cookbook! He’s a real wise guy, totally belongs on the show. ;) But seriously, he’d fit right in.

So now I finally can put a name to it – A Very Soprano Marinade – since I have no idea what it’s actually called. What I do know is that it’s extremely flavorful, the garlic, dry mustard, basil & oregano make the most fantastic combo and the white vinegar cuts right into the meat, leaving it super tender and juicy. This recipe is everything I’m making it out to be and more. I literally use this for every type of meat you can think of, just ask my handsome man!

A Very Soprano London Broil
recipe adapted from The Soprano Family Cookbook

1-2 lb London broil
1/2 c white vinegar
2 tsp sea salt
2 tsp sugar
1 tsp black pepper
2 garlic cloves, chopped
1/2 c olive oil
2 tsp dry mustard
1 tsp dried oregano
2 tsp dried basil

Preparation

In the dish that you will be marinating the London broil  add the white vinegar, salt, sugar, pepper & garlic. Mix well until most of sugar is dissolved. Slowly whisk in the olive oil to combine. Add the dry mustard, oregano & basil and mix to blend. Add the meat and refrigerate for 4 hours or overnight (I like to give it the max amount of time).

Preheat your oven to broil. Place the rack about 6 inches from the flame. In a baking pan place the marinated london broil. Pour a little of the marinade over top of the meat to get some additional juices and discard the rest. Cook for 7-8 minutes per side. Remove from the oven, let rest for 10 minutes before slicing. Serve w/ pan juices & enjoy!

 

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8 Responses to “A Very Soprano London Broil”

  1. December 12, 2011 at 9:26 am #

    Slices of beef dripping with chunks of garlic–I am drooling over this! That plate is definitely something that needs to be on my table-yum! Glad to see this luscious post and get the recipe as well-thanks Lacy!

  2. December 11, 2011 at 11:28 pm #

    It’s almost bedtime and now all I want to do is eat some meat! This looks amazing, and I can’t wait to try it out for dinner this week. Thank you for sharing such a tempting recipe!

  3. December 9, 2011 at 8:50 pm #

    PS…thanks for coming by and catching up with my blog! I’m so behind with my commenting…such a busy time of year!

  4. December 8, 2011 at 5:18 pm #

    I love marinating meats…and your marinade sounds wonderful (and versatile!). Great recipe~

  5. December 8, 2011 at 12:34 am #

    How COOL! I love when you find the EXACT recipe origins in a family! ….and this looks amazing! Thanks for sharing with us!

  6. December 7, 2011 at 11:08 pm #

    That sounds SO good! I haven’t had steak in forever!

  7. December 7, 2011 at 4:25 pm #

    This sounds like a great marinade. No wonder you called it that Yummy Chicken Marinade!

  8. December 7, 2011 at 3:02 pm #

    I think I’m making London broil for Christmas day…bookmarking this, it sounds mouthwatering!