Tender London Broil
Ingredients:
2 lbs London broil beef
Seasoning Rub:
1 tbsp. 3V Meat Tenderizer
1/2 tbsp. pepper
1/2 tbsp. seasoned Salt
1/2 tbsp. garlic powder
Marinate:
1/3 cup ketchup
2 tbsp. Worcestershire Sauce
2 tbsp. soy sauce
1 tbsp. grated ginger
1 tbsp. grated onions
2 cloves garlic, minced
Directions:
Take meat and score not all the way through, slice across and then across again to make criss cross pattern. Rub meat with seasoning rub. Place all marinade ingredients in storage bags toss and add meat. Refrigerate over night.
Heat grill to medium high. Place meat on hot grill for 4 minutes then turn 1/4 for 4 more minutes. Flip and cook for 4 minutes and turn 1/4 turn for 4 more minutes.
Remove from heat and let sit for 10 minutes. Slice against the grain very thinly. Serve over rice and sautŽed vegetables. Season to taste.
Serving Size: 4
Barbecue Brisket
Ingredients:
1 (3 pound) fresh beef brisket
1 tsp. 3V Natural Meat Tenderizer
1/2 tsp. garlic salt
1/2 tsp. pepper
3 medium carrots, coarsely chopped
3 stalks celery, coarsely chopped
3 medium onions, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes
2 packages (0.87 oz each) McCormick¨ Brown Gravy Mix
1 cup water
2 tablespoons dry red wine (optional)
Directions:
Trim the excess fat from meat. Pierce brisket all over with meat fork. Sprinkle 3V Meat Tenderizer evenly on both sides of meat. Let stand for 10 minutes at room temperature.
Sprinkle on garlic salt and pepper. Place in a covered roasting pan or Dutch oven. Add carrots, celery, and onions.
Combine diced tomatoes, gravy mix, water, and, if desired, wine, in a medium bowl; pour over meat. Cover.
Bake in a 325F oven for 3 to 3 1/2 hours or until meat is tender. Transfer meat and vegetables to a serving platter. Slice meat across the grain into 1/4-inch slices. Skim fat from pan juices; serve with meat and vegetables. Season to taste.
Serving Size: 10 to 12
Spicy Barbecued Steak
Ingredients:
3 lb Flatiron Steaks 1" thick
1 1/2 tsp. 3V Meat Tenderizer
1 cup ketchup
1/2 cup water
1/4 cup soy sauce
2 tsp. vinegar
1 tsp. brown sugar
1 tsp. prepared mustard
1 tsp. horseradish
1 ea clove garlic, crushed
Directions:
In a small saucepan, combine ketchup, water, soy sauce, vinegar, brown sugar, mustard, horseradish and garlic. Simmer for 10 to 15 minutes on back of grill. Moisten steak with water. Pierce deeply with a fork and sprinkle 3V Meat Tenderizer evenly on both sides of meat.
Grill steak five inches from medium-hot coals about 35 minutes, turning and basting frequently with sauce.
TIP: Before barbequing, slash through fat on the outside of steaks at one-inch intervals to prevent curling. Serve with mash potatoes and fries or vegetables. Season to taste.
Serving Size: 3 |
