This marinade is delicious on veal chops, chicken and tofu, as well as beef. Thinly sliced leftover meat is wonderful cold in sandwiches or wrapped in tortillas.
Food Editor’s Note: I often make either London broil or beef shish kebab using Norene’s fabulous marinade. It never fails to get great reviews. I use minced garlic from a jar and the only work is squeezing the lemon. Just whirl the ingredients in a food processor or shake them up in a jar. For the best flavor, cook the meat on a charcoal grill, but a gas grill or indoor broiler will produce wonderful results as well. This is an easy, classy entrée to serve to guests or to family on special occasions!
2-pound London broil (or 2 pounds beef kebobs)
2 cloves garlic
1/4 cup soy sauce
1/4 cup pineapple juice
2 tablespoons lemon or lime juice
2 tablespoons oil
2-3 tablespoons brown sugar
1 tablespoon ketchup (optional)
1/2 teaspoon ground ginger
1/2 teaspoon paprika
Place meat in non-reactive container (glazed ceramic, glass, or stainless steel).
Drop garlic through feed tube of a food processor while machine is running; process until minced. Add remaining ingredients and process 3 to 4 seconds longer. Pour over meat. Cover and marinate in refrigerator for 1 to 2 hours or up to 48 hours, turning meat over occasionally.
Preheat grill, barbecue or broiler. Remove meat from marinade. Cook until medium, 8 to 10 minutes per side, brushing meat with marinade during cooking. Slice meat across the grain. Discard leftover marinade.
Yield: 4 to 6 servings. Freezes well.
Reprinted with permission from The Food Processor Bible (464 pages, soft cover, layflat binding, $24.95 U.S.) by Norene Gilletz. For cookbooks, cooking demonstrations & seminars, orders/fundraising info, call 1-888-811-9866 or 416-226-2466 or visit Norene’s web site at http://www.gourmania.com.