Cinnamon Steak Robert

Name: Cinnamon Steak Robert
Ingredients: 1 nice 2 inch thick london broil with the excess fat trimmed off.; Marinade and Braising liquid; 1/2 cup olive oil; 1/4 cup worchestershire sauce; 3 tablespoons sweet soy sauce; 1/4 cup soy sauce; 1/4 cup port wine; 6 cloves garlic finely chopped; 6-8 shallots diced; 3 tablespoons dried onion flakes or 1 small onion chopped; 2 bay leaves; 4 tablespoons catalina dressing; 1/4 cup red wine vinegar; 1 teaspoon mediterranean herb blend; chili flakes or sambal to taste(optional); Plenty of cinnamon sugar (mix in a small spice bottle with shaker top for easy application) 1 part cinnamon to 4 parts sugar

16 ingredients

1 steps

Ingredients

1 nice 2 inch thick london broil with the excess fat trimmed off.
Marinade and Braising liquid
1/2 cup olive oil
1/4 cup worchestershire sauce
3 tablespoons sweet soy sauce
1/4 cup soy sauce
1/4 cup port wine
6 cloves garlic finely chopped
6-8 shallots diced
3 tablespoons dried onion flakes or 1 small onion chopped
2 bay leaves
4 tablespoons catalina dressing
1/4 cup red wine vinegar
1 teaspoon mediterranean herb blend
chili flakes or sambal to taste(optional)
Plenty of cinnamon sugar (mix in a small spice bottle with shaker top for easy application) 1 part cinnamon to 4 parts sugar

Directions

1

In a mixing bowl combine all the ingredients except for the cinnamon sprinkle. Take the meat and place it into a baking dish or other container large enough to accomodate the steak. Pour the marinade over the steak making sure the meat is well coated with the sauce. Sprinkle the exposed side of the meat liberally with the cinnamon/sugar until it is entirely coated. Let stand for 20 minutes and then turn the steak over and cover the other side of the meat with the cinnamon sprinkle. Let stand. Cover the dish with aluminum foil in between the turnings. Turn the steak over at least 4 times each time reapplying the sprinkle on the exposed side of the steak while allowing the meat to marinade for a minimum of 2 hours. You can marinate over night but it isn't necessary. You can use the baking dish to cook the steak as long as the dish is big enough so the liquid comes about half way up the side of the meat. Put the uncovered dish on the grill to cook and close the lid of the grill. I sometimes make a cooking surface from tin foil by crimping several layers of foil together and turning up the ends and sides to keep the liquid around the steak. I then place it on the grill. Make sure you use several layers so it is thick enough and won't puncture and leak liquid. Cook in the liquid until desired doneness. I strongly suggest rare to medium rare for best flavor. When the steak is done remove from pan and let it rest 10 minutes or so. Slice very thin against the grain. Use the remaining sauce as a table sauce. I hope this turns out well for you because I never measured the ingredients before, I would just use sight and taste as my guide. But if done properly this is a terrific recipe.