 Grilled Peppered London Broil
Makes 6 to 8 servings
|
|
|
|
Ingredients
|
|
1-1/4
|
cups canned crushed tomatoes
|
|
1
|
medium onion, quartered
|
|
1
|
tablespoon FILIPPO BERIO® Olive Oil
|
|
1
|
tablespoon cider vinegar
|
|
1
|
jalapeño pepper, seeded and chopped or 1 tablespoon purchased chopped hot pepper
|
|
1
|
clove garlic
|
|
1/2
|
teaspoon salt
|
|
1
|
teaspoon freshly ground black pepper
|
|
1
|
(2-pound) beef London broil, 2 inches thick
|
|
|
|
|
|
|
|
|
|
Process tomatoes, onion, olive oil, vinegar, jalapeño pepper and garlic in blender container or food processor until smooth. Transfer mixture to small saucepan. Bring to a boil. Reduce heat to low; simmer 2 minutes. Pour marinade into shallow glass dish. Stir in salt and black pepper. Cool slightly. Add London broil to marinade; turn to coat both sides. Cover; marinate in refrigerator at least 4 hours or overnight, turning occasionally. Remove London broil, reserving marinade.
|
|
Brush barbecue grid with olive oil. Grill London broil, on covered grill, over hot coals 8 to 10 minutes, brushing frequently with reserved marinade. Turn with tongs. Grill an additional 18 to 20 minutes for medium-rare or until desired doneness is reached.
|
|
|
|
© Filippo Berio® Olive Oil
|
|
|
|
|
|
Printed
from fbnr.com
|
|
