Chinois Marinated Grilled London Broil with Cilantro-Mint Vinaigrette

Chinois Marinated Grilled London Broil with Cilantro-Mint Vinaigrette

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You could also substitute New York or rib-eye steaks if you prefer. Whichever cut becomes your London broil, my Chinois marinade complements its rich flavor and enhances its tenderness. It shouldn't spend much time in the marinade, either, since the steak is fairly thin. Then, after the steak is grilled, I leave it to rest for about 10 minutes before carving, to allow the bubbling-hot juices to settle back into the meat's fibers. As a final touch, I spoon my Cilantro-Mint Vinaigrette over the carved meat. You'll find you've entered a whole new world of grilling possibilities.

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Northbrook, IL

Ingredients

  • Marinated London Broil:
  • 2 large London broil steaks, each 1-1/2 to 2 lb.
  • 1 C. soy sauce
  • 1 C. mirin (sweet sake)
  • 2 Tbs. Asian sesame oil
  • 2 C. chopped scallions
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. crushed red pepper flakes
  • 2 or 3 garlic cloves, minced
  • Freshly ground black pepper
  • Cilantro-Mint Vinaigrette:
  • 1/2 C. rice wine vinegar
  • 1/4 C. coarsely chopped fresh mint leaves
  • 1/4 C. coarsely chopped cilantro leaves
  • 1/4 C. coarsely chopped parsley leaves
  • 1 Tbs. honey
  • 1/2 Tbs. minced fresh ginger
  • 1 egg yolk (optional)
  • Splash of chili oil (optional)
  • 1 C. peanut oil
  • Salt
  • Freshly ground black pepper

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Directions

Thoroughly trim the London broil of connective tissue and excess fat; put them in a shallow, flat reactive dish large enough to hold them side by side.

In a mixing bowl, stir together the soy sauce, mirin, sesame oil, scallions, ginger, red pepper flakes and garlic to taste. Pour the mixture over the steaks, cover and leave them in the refrigerator to marinate for 1 to 2 hours. Before cooking, remove the steaks from the marinade and leave them at room temperature. Discard the marinade.

Meanwhile, prepare a fire in an outdoor grill or preheat a broiler or ridged grill pan.

While the grill is heating, prepare the vinaigrette. Put the vinegar, mint, cilantro, parsley, honey, ginger, egg yolk, and, if you want spicier results, a little chili oil in a blender or food processor. (If you're wary of eating raw egg yolk, simply leave it out; your dressing will be less rich and thick but no less delicious.) Blend or process until the herbs are finely chopped and a smooth paste has formed. With the machine running, slow drizzle in the peanut oil to form a smooth emulsion. Season to taste with salt and pepper and transfer to a bowl.

Season the steaks on both sides with black pepper. Grill or broil them until medium rare, about 5 minutes per side. Remove the steaks from the grill and let them rest in a warm place for about 10 minutes.

To serve, carve the steaks diagonally across the grain into thin slices. Drizzle the sliced steak with the vinaigrette.

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