Ingredients
Marinade:
1/4 cup GOLDEN BLOSSOM HONEY
1 cup apple cider vinegar
1 cup water
2 bay leaves
1 teaspoon whole peppercorns
1/2 cup onion, thinly sliced
1 (2 pounds) London broil
Sauce:
2 tablespoons flour
1/4 teaspoon ginger
1 cup sour cream
12 ounces egg noodles, cooked according to package directions
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Combine all marinade ingredients in a medium saucepan. Bring to a boil and cook for 1 minute. Remove from heat.
Place London broil in a glass dish. Pour marinade over meat. Cover and refrigerate 24 hours, turning occasionally.
Remove meat and grill about 5 minutes per side or until instant meat thermometer registers 130° (medium rare). Do not over cook or meat will be tough.
While steak grills, drain marinade to remove bay leaves and peppercorns. Pour into a medium saucepan and bring to a boil. Whisk in flour and ginger. Continue whisking at a simmer until sauce begins to thicken. Remove from heat. Stir in sour cream.
Remove meat from grill and slice thinly on a diagonal across the grain. Serve with noodles and sauce.
Serves: 4-6
Place London broil in a glass dish. Pour marinade over meat. Cover and refrigerate 24 hours, turning occasionally.
Remove meat and grill about 5 minutes per side or until instant meat thermometer registers 130° (medium rare). Do not over cook or meat will be tough.
While steak grills, drain marinade to remove bay leaves and peppercorns. Pour into a medium saucepan and bring to a boil. Whisk in flour and ginger. Continue whisking at a simmer until sauce begins to thicken. Remove from heat. Stir in sour cream.
Remove meat from grill and slice thinly on a diagonal across the grain. Serve with noodles and sauce.
Serves: 4-6
