I used this creation on cheap cuts of Round Steak and a 1.5 pound London Broil and was surprised how tender the steaks were and the sauce was delicious. I also used it on chicken and it was an equal success. The marinade doubles as a sauce when simmered with shallots. Try on different cuts of steak, chicken or even pork. You will even find yourself running your veggies through the sauce! Created for RSC #12.
03Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside.
04Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness.
05While meat is grilling bring sauce to a boil and then simmer. Stir in butter.
06If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.