Sabbath Fixin’s

We are plum into Spring today, and we are having a lovely sunny day today in celebration of the fact. We are also going to grill some London broil for Sabbath dinner, which means it’s a very simple meal for me.  I had this at a friend’s house years ago, and it is still one of our favorites, so I feel I should pass on the favor. The marinade is what makes this so delish.

I am pretty sure I overachieved on the poundage of London broil I bought, but it’s always hard to gauge because I have big beef-eaters at my house. But the recipe calls for 3 pounds. If you use more, you really don’t need to double up the marinade. Anyway, here’s the scoop: Score the meat diagonally, both directions and rub it down with some dried thyme. Then mix up your marinade: 1 cup dry red wine, 1/2 cup worchestershire sauce, 1/4 cup soy sauce. Simple!  (I cannot resist throwing in a little chopped garlic at this point.) Then let your meat soak it up overnight in the fridge (a ziplock works great, but set it in a dish in case of leakage). If you don’t have that much time, just pop it in the marinade as soon as you can. Then let it come to room temp before you throw it on the grill. After it comes off the grill, let it sit a few minutes so the juices set up, and then slice it thinly on the diagonal.

You can serve it with this wine sauce if you like (and you will, I promise, like it): melt 1/4 cup butter in a sauce pan and add 1/4 cup or so of chopped green onions, another cup of red wine, and 1/2 cup of worchestershire sauce. Heat it up on the stove. After you arrange your sliced London broil on a platter, pour this sauce over it all.

The rest of the meal just takes care of itself: some potatoes (any kind), some good bread,  a green salad, and the rest of that red wine that you’ve  been sloshing over the meat. Hope you like it!  Happy Sabbath!

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8 thoughts on “Sabbath Fixin’s

  1. Can I add something strange which my Texas relatives used to add to that marinade?
    They would toss in a half cup of strong coffee. It sounds like maybe it’s not so nice, but was actually quite yummy, I think what it adds is sort of a smokey flavor.

  2. That sounds like something I need to try! I spent my high school years in Texas, so I will happily add a little Texas flavor next time. Thanks for the suggestion :)

  3. We did the same thing Friday night with company, and it was such a relaxed meal. Of course, I don’t do the grilling so that helps!

  4. Oh, that sounds wonderful and I will definitely be trying that. Thanks Nancy!
    That coffee most likely takes it’s turn into a marinade as well, I love that idea. I do coffee in other beef dishes, as I have been taught that it is a good meat tenderizer.

  5. I’ve had a couple of marinades I’ve used on London broil for years and am bored with them. This comes at a great time, we start grilling more often now for Sabbath feasts and other dinners we host. I’ll try it both ways also.

  6. The marinade I use for venison London broil is very similar: half soy sauce and half red wine vinegar, with garlic slices as you wish. We used to put in oil, too, but that is not needed, and I do not any more.

    The soaking can be for a couple days–the flavor gets better as the marinade sinks in.

  7. Nancy- I just read the second chapter of “building her house”- I am totally intrigued! Where can I find more information on doing a weekly sabbath feast? Your link is broken…..
    Any help is greatly appreciated!
    Blessings to you and yours!

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