Le recipe yakudala ye-broil yaseLondon iyahlanjululwa ngewayini elimnandi ne-balsamic iviniga ingxube. Uma ufuna ngempela ukwenza ukuzama kweqiniso usebenzisa i- steak flank .
Okuzokwenza
- 2 i-clove enkulu, i-minced
- I-1/2 isipuni (7.5 mL) usawoti usawoti
- 1/2 indebe (120 ml) iwayini elibomvu elomile
- 1/4 indebe (60 ml)
- uviniga obhalsamu
- 1/4 indebe (60 ml) low sodium soy sauce
- 1 isipuni (15 mL) uju
- 1 ithisipuni (5 mL) ipulazi elimnyama elimnyama
- 1 ithisipuni (5 ml) isobho se Worcestershire
- Amakhilogremu angu-900 (900 g) ahamba phambili e-London broil - 1 1/2-intshi ubukhulu obukhulu
Indlela Yokwenza
1. Hlanganisa zonke izithako ze-marinade, uhlanganise kahle ukuchitha usawoti. Esikhathini esikhwameni sepulasitiki esikhululekile sokusebenza esinezinyathelo ezihlanganisa ukuhlanganisa i-London broil ne-marinade. Isikhwama sokuvala, ukucindezela umoya owandayo. Marinate, chilled, turning, ngezinye izikhathi, amahora angu-4 kuya ku-6.
2. Lungisa i-grill. Susa i-steak kusukela ku-marinade, uvumele ukudonswa ngokweqile, ne-grill kwi-rack oiled ubeke ama-intshi angu-5 noma angu-6 phezu kwamalahle akhanyayo, imizuzu engu-8 kuya kwe-10 ohlangothini ngalunye ongavamile.
3. Dlulisa i-steak ebhodini lokusika , ukumboza nge-foil bese uma imizuzu engu-10 ngaphambi kokudweba. Sika ngaphesheya kokusanhlamvu.
4. Uma unesithakazelo se-sauce yokukhonza e-London broil, mane kabili iresiphi ye-marinade. Beka uhhafu no inyama ukuze uhambe. Beka esinye isigamu epanini elincane bese uletha ukujula okukhulu. Ncishisa ukushisa bese ubamba imizuzu engu-8 ngokushisa okuphansi. Gcina kaningi. Buka ukushisa futhi ulungise ukushisa ngokufanele. I-Sauce kufanele inciphise ngokwanele ukugqoka ngemuva kwe-spoon. Susa ekushiseni bese ukhonza ushubile ngenyama ephekwe.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 466 |
| Inani lamafutha | 15 g |
| I-Fat egcwele | 5 g |
| I-Fat Unsaturated | 6 g |
| I-cholesterol | 172 mg |
| I-sodium | I-1,951 mg |
| Ama-carbohydrate | 11 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 64 g |