Your favorite P1 marinade and dressing?

iVillage Member
Registered: 06-25-2003
Your favorite P1 marinade and dressing?
5
Sat, 03-01-2008 - 9:16am

I am making london broil for dinner tonight with sb mashed, asparagus and a salad.


What is your favorite Phase 1 beef marinade and salad dressing (homemade)?

iVillage Member
Registered: 10-25-2004
Sat, 03-01-2008 - 9:58am

For a beef marinade, I've always pretty much just gone with some worchestershire, salt, pepper, crushed red pepper, onion powder and garlic and then sometimes I'll add rosemary or italian seasonins or even cumin depending on the "flavor" I'm going for.


 


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iVillage Member
Registered: 04-01-2004
Sat, 03-01-2008 - 10:52am

I usually make my own salad dressing.

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iVillage Member
Registered: 02-28-2008
Sat, 03-01-2008 - 12:22pm

MMMM Cathy I like your twist on making the salad dressing. I almost always go with balsamic & EV Olive Oil but now I think I will try it tonight with a squirt of dijon mixed in. Thanks!

Nicol

Nicol
iVillage Member
Registered: 06-25-2003
Sat, 03-01-2008 - 3:24pm

Thanks for all the great suggesstions, keep them coming since I am always looking for other recipes people like !!


I was in the mood for something different and found online the recipes I ended up using, so we are having


Romaine Salad with Kalamata Olive Vinaigrette, Feta, tomato, and cucumber


MARINATED LONDON BROIL
(about 5 servings)


2-3 pound flank steak or London Broil
4 T balsamic vinegar
4 T fresh lemon juice
3 T Dijon mustard
2 T Worcestershire sauce
1 T finely minced fresh garlic

1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. Cayenne pepper
1 tsp. smoked paprika or paprika
2/3 cup olive oil


Make small scores about 1/4 inch deep and 1/4 inch apart on both sides of the meat. (This allows the marinade to penetrate more.) Place meat in large ziploc bag. Mix marinade ingredients and pour over meat. Marinate in refrigerator 8 hours or more


iVillage Member
Registered: 08-07-2007
Sat, 03-01-2008 - 8:44pm

I am bit late for tonight, but here are two current favorites for you to try another time:

Mustard-Crusted Steak

We like the mustard on this so much that I usually double or triple the amount of the mustard mixture ingredients and marinate the steak in it overnight.

Prep time: 15 minutes
Start to finish: 15minutes

Ingredients
2 garlic cloves, minced
1 tablespoon coarse-grain Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
11/2 pounds boneless top round steak, 3/4 inch thick

Instructions
Heat oven to broil.
Whisk together garlic, Dijon mustard, Worcestershire sauce, ground mustard, salt, and pepper in a small mixing bowl.
Line a broiler pan with foil and place steak on top. Coat evenly with mustard mixture and let stand 10 minutes. Broil steak to desired doneness, 4 minutes per side for medium-rare. Let stand 5 minutes before slicing and serving.

Recipe from The South Beach Diet Quick & Easy Cookbook. For information on the book, click here.

ASIAN MARINADE

1 medium Onion, quartered
2 cloves garlic
2 tablespoons tomato paste
1 inch chunk fresh ginger, quartered
2 teaspoons toasted sesame oil
Freshly ground black pepper to taste

In a food processor, pulse the onion and garlic to chop. Add remaining ingredients and process to create a coarse paste. Transfer to a zip top bag and marinade flank steak at least 6 hours or overnight (I do this step a night or even 2 before). Grill or broilflank steak.

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