Ingredients
- 1 cup Dry Red Wine
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, drained
- 1/4 cup Fresh Basil Leaves
- 4 cloves Garlic, crushed and peeled
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Crushed Red Pepper
- 1/2 cup Cento Imported Extra Virgin Olive Oil, plus 2 tbsp
- 1 3/4 lb Boneless Beef Shoulder London Broil Steak, about 1-1.5 inches thick
Directions
In a food processor, combine wine, sun-dried tomatoes, basil, garlic, salt and crushed red pepper. Pulse until a chunky paste forms, then scrape down sides of bowl. With machine running, pour ½ cup olive oil in a steady stream.
Put the steak in a resealable bag and pour in marinade. Marinate in the refrigerator at least one hour, up to overnight.
Preheat oven to 425ËšF. Remove steak from marinade and place in roasting pan. Drizzle with remaining olive oil and roast until medium rare, about 20 minutes. Remove and place on a cutting board, letting the meat rest for 5-10 minutes, then thinly slice against the grain and serve.
