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In response to
"Never tried it as a beef marinade. Interesting. (nm)"
by
musubi
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Get a 2 lb london broil, score it lightly with a knife, put in a gallon ziplock with a bottle of Italian dressing--oil based, not creamy--and a couple
Posted by
Trish (aka Trisha)
Dec 23 '10, 14:41
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of plum tomatos cut in pieces or a can of diced tomatos. Marinate for 12-24 hours.
Reserve marinade, using a big pot (dutch oven) heat a tablespoon of olive oil, pan sear both sides until brown and crispy, pour the marinade and tomatos in on top of the meat, cover and put into a 275F oven. After 45 minutes, take the lid off. Put in a meat thermometer, in the thickest part. When it reads 225 it's medium rare, 240 is medium. You really don't want to go higher, you lose the taste of the meat. But if you're a person who can't stand to see any pink, cook it to 260 in the center. \
When at the desired doneness, take out of the pan and let the meat rest with some foil tented over it. After about 15 minutes, slice very thin on the diagonal. It's so tender and the taste is to die for.
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