K Kruger
Senior Cook
This is one of myriad possibilities. I think flank makes the best LB, but top round is a good choice. Thick is good. 1.5" or better. Try to find meat of even thickness. If you're cooking for several people you're better off getting a few of even thickness than one large one that tapers down dramatically.
3/4 c balsamic vinegar reduced to 1/2 c or just go with 1/2 c
1/4 c dry red wine
4 cloves garlic, minced or pressed, mashed to a paste
2 Tbls olive oil
1 Tbls soy sauce
1 1/2 tsp honey
1/2 tsp minced ginger
1/2 tsp salt
several turns of a peppermill
Blend all well by hand or in a blender. Marinate the meat at least 5 hours, overnight is better. Grill, broil, or pan fry on high heat till medium-rare. (I wouldn't go more than 130 internal though.)
Rest 5-10 min. Slice against the grain on the bias (for the widest slices). Good with good ol' mashed potaotes and a pile of sweet cherry tomatoes, halved and salted.
3/4 c balsamic vinegar reduced to 1/2 c or just go with 1/2 c
1/4 c dry red wine
4 cloves garlic, minced or pressed, mashed to a paste
2 Tbls olive oil
1 Tbls soy sauce
1 1/2 tsp honey
1/2 tsp minced ginger
1/2 tsp salt
several turns of a peppermill
Blend all well by hand or in a blender. Marinate the meat at least 5 hours, overnight is better. Grill, broil, or pan fry on high heat till medium-rare. (I wouldn't go more than 130 internal though.)
Rest 5-10 min. Slice against the grain on the bias (for the widest slices). Good with good ol' mashed potaotes and a pile of sweet cherry tomatoes, halved and salted.