By Danny & Kacie Tomerlin, Arizona Legacy Beef
We are so glad for the warm weather that finally seems to be here to stay. We have been staying busy with our new farm lease getting the soil planted and everything is in working order. We are very thankful for the opportunity to grow our operation.
Our May delivery dates have been scheduled and we have added some new locations this month. One of the most exciting additions is, due to many requests, we will be in the Phoenix area on Saturday May 14th. Also, we will be in the Fountain Hills area along with the north Phoenix delivery areas and central Phoenix.
The delivery dates are as follows:
May 11th – Verde valley, Sedona and Flagstaff
May 12th – Prescott
May 14th – Phoenix area
Here is our favorite recipe with our London Broil monthly special:
Balsamic London Broil
| 2 | Lbs. London Broil |
| ¼ | C. packed brown sugar |
| 2 | T. Balsamic vinegar |
| 2 | T. freshly ground black pepper |
| ¼ | C. red wine |
| 1 | T. hot chili sauce (Frank’s or Tobassco) |
- Place the meat in a heavy-duty self-sealing plastic bag wit the brown sugar, vinegar and pepper. Marinate for at least 3 hours in the refrigerator
- Preheat the grill to medium-high heat.
- Remove the meat from the bag, reserving the marinade, place on grill over direct heat, and cook for about 5 minutes per side for medium-rare. Transfer the meat to a cutting board and cover loosely with foil; let stand for 5 minutes.
- Add the reserved marinade to a small skillet with the wine and chile sauce. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the sauce is reduced by half. Thinly slice the meat against the grain and serve with the sauce. Enjoy & savor!
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