This is a great marinade, and you can use it on any cut of beef. I happened to marinade a rump roast this time, but I most commonly use it on London Broil. It’s a tangy, spicy, garlicy marinade that just soaks the meat in flavor.
It doesn’t really matter how you cook the beef, but I suggest medium rare. It’s a good natural complement in texture, temperature, and taste to the marinade.
So here’s what it takes:
3 to 6 cloves of garlic, smashed
salt and pepper
1. Take a large ziploc bag and toss your meat into it.
2. Pour in a roughly equal amount of soy sauce and worchestershire sauce (more or less depending on the amount of meat… just use your judgement).
3. Pour in 1 to 2 tablespoons of olive oil.
4. Add smashed cloves of garlic, salt and pepper – whatever amount looks “right”.
5. Seal bag and shake well. Once all ingredients are well combined, compress air out of the bag and seal again. Let sit 12-36 hours in refrigerator before cooking.