Kitchen Table: Anise London Broil

Where Herbs and Spices Make a Difference

| December/January 1994

Serves 8

This dish makes a splendid cold appetizer or salad atop a bed of mixed greens and diced fennel. I serve it with a sauce made of equal parts mayonnaise and nonfat plain yogurt blended well with drops of sesame seed oil to taste.

• 2 pounds beef top round steak, 1 1/2 to 2 inches thick, trimmed of fat
• 3/4 cup tamari or reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 3 tablespoons dry sherry
• 2 tablespoons whole aniseed, tied in cheesecloth
• 1 cup of water

1. Combine the meat with the remaining ingredients; cover and refrigerate at least 2 hours but no longer than 4 hours.

2. Preheat an oven broiler. Remove the meat from the marinade (discard marinade) and broil it 4 to 5 inches from the heat for about 15 minutes on each side for medium-rare, depending on thickness. Chill the meat well before slicing it thinly.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds