1 can beer, 12 oz. size
1/4 cup Crisco Oil
1 bunch green onions, thinly sliced
2 Tbsp. lemon juice
2 Tbsp. Worcestershire Sauce
4 Tbsp. dark brown sugar
1 Tbsp. Louisiana Hot Sauce
3 bay leaves, crush
3 cloves garlic, minced
2 tsp. red pepper flakes
1/4 cup soy sauce
2 lb. London broil, trimmed lean
Fresh ground black pepper
First, take a large plastic or Pyrex container (do not use metal!) and mix together thoroughly all the ingredients for the marinade in other words, everything except the meat and the fresh ground black pepper. Then drop the steak into the mixture, baste it well, and stash it (covered) in the refrigerator overnight.
I suggest that you turn it over and over in the marinade every couple of hours to make sure it picks up the seasonings evenly. Then, about two hours before you plan to serve it, remove the steak from the marinade, drain it, and pat it dry with a couple of paper towels. While you are preparing the meat, you should also set the oven to 'broil' and preheat it.
At this point, put the steak in a shallow baking pan and slide it into the oven to that it rests about 4 inches under the broiler element. At that level, sear the meat for about 5 minutes on each side. Then lower the steak to about 6 inches below the broiler and finish cooking it for approximately 15 minutes on each side for 'medium rare.'
Remember that hot meat right from the oven doesn't carve very well, so you should allow it to rest on the countertop for about 15 minutes before you slice it and I suggest you slice it across the grain on a 45-degree bias.
In the meantime, while the steak is broiling, take 1 pound of butter, place it in a bowl, allow it to come to room temperature, and cream it until it is smooth.
Then take the following ingredients and make your shallot butter seasoning as follows:
1 lb. butter, softened
1/2 cup dry burgundy wine
1/2 cup minced green onions
4 cloves fresh garlic, minced
1/4 cup minced parsely
1 Tbsp. paprika
2 Tbsp. Louisiana Hot Sauce
Salt and black pepper to taste
In a 2-quart saucepan, mix together the wine, the green onions, and the garlic and simmer over a low fire until most of the wine has evaporated (which should take about 20 minutes). Then remove the pot from the fire, and allow the mixture to cool. While it's cooling, whip the parsley, the paprika, and the hot sauce into the softened butter until uniformly blended. Finally, whip in the wine-shallot-garlic mixture until smooth and creamy and season with salt and pepper to taste.
When you're ready to eat, place several slices of the London broil onto heated dinner plates, top them generously with a couple of scoops of the shallot/burgundy butter, sprinkle on some freshly ground black pepper, and serve with a plate of home fries and a dish of sliced tomatoes.
My friend, this meal is so Southern it will straighten out the bend in the Mississippi River.
1. Go ahead and double the recipe for the shallot butter and keep some extra around for some other dishes. Just place the unused portion into waxed paper, roll it into tube shapes, and chill them in the refrigerator until thoroughly set. Then whenever you need a nice topping for an entree that's light on the natural sauce (or if you want a special spread for French bread, grilled shrimp, pan sauteed chicken, or veggies), just slice off as much shallot butter as you need and melt it over the dish. Uuuuuuummm!
2. By the way, you can do this London broil on the outside grill as well as in the oven. Simply sear the steak close to the flame on high heat for 5 minutes on each side....then finish it off on medium heat for 15 minutes on each side. It will give you a London broil that's medium rare.