Marinated London Broil with Homemade Steak Sauce

Marinated London Broil with Homemade Steak Sauce

Mmm, steak. I do love me some medium rare beef, and this definitely qualifies. (It may be the first time I haven’t overcooked a London broil… woo!) So, London broil is actually a preparation (which I didn’t use), but I always see it sold as a cut of beef — I think this is top round, maybe? My butchery skills are pretty minimal.

ANYWAY. Boy roommate liked the steak a lot but didn’t like the sauce (it’s a sweet one and he wasn’t expecting that); girl roommate liked both fine; I enjoyed the meat and very much liked the sauce. One caveat, though: the original recipe made WAY too much steak sauce. I made a whole big pot. I’ve halved the recipe here, but that may still be too much; you’ll certainly have leftovers.

Marinated London Broil with Homemade Steak Sauce, adapted from Emeril Lagasse

Meat part:
1 London broil, 2ish lbs.
1/4 c. red wine vinegar
1/4 c. red wine
2 Tbsp. olive oil
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
2 Tbsp. whole-grain mustard
1 Tbsp. Essence (Emeril’s signature seasoning blend, recipe follows)
1 tsp. cracked black pepper
4 garlic cloves
Emeril’s Homemade Steak Sauce (recipe down the page a bit)

Emeril’s Essence part:
2 1/2 Tbsp. smoked paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. cracked black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme

Emeril’s Homemade Steak Sauce part:
1 c. chicken stock
1 lb. chopped Roma tomatoes
1 very small yellow onion, chopped
1/4 lb. potato, peeled and chopped
1 jalapeno pepper, seeded and chopped finely
1/2-3/4 c. chopped mango
1/4 c. ketchup
2 Tbsp. raisins
1″ of cinnamon stick
1 whole clove
1 1/2 Tbsp. brown sugar
1 Tbsp. rice wine vinegar
1 Tbsp. apple cider vinegar
2 tsp. molasses
3/4 tsp. Worcestershire sauce
1 clove garlic, minced fine
1/2 tsp. grated ginger
1/4 tsp. ground coriander
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
1 tsp. orange juice
1/2 tsp. lemon juice

Make the essence: Put all the ingredients in a bag or tub. Shake it up until it’s thoroughly mixed.

Marinate the meat: Smash the garlic cloves. Mix all the meat part ingredients except the meat itself in a gallon-size zip-top plastic bag, seal, squish to combine. Shove the meat in (you may have to fold it) and allow to marinate for 30 minutes to 2 hours. Or so. Life happens. It’s okay. (Put it on right before you start the sauce and you should be fine.)

Make the sauce: Put all the sauce ingredients EXCEPT the orange and lemon juices in a pot. Bring the lot of it up to a boil, drop the heat and simmer for around an hour and a half, until it thickens up a bit. Puree in batches in a blender or in the pot with a stick blender. Stir in the lemon and orange juices and taste for seasoning.

Meanwhile, cook the meat: Heat a very large cast iron skillet over high heat until it’s pretty much scary hot. Extract the meat from the bag, shake off the excess marinade, and plop it in the pan carefully. It will sizzle a whole lot. Let it sizzle away until it has a nice crust, 5-6 minutes, then turn it over while rotating it 90 degrees (to get part of it in a new spot on the pan). Let that crust partway up and drop the heat to medium and cover (I use a pizza pan) so it will medium-rare itself all the way through, about 10 minutes total. Remove it from the pan, cover it with foil and let it rest for 10-15 minutes. Slice against the grain and serve with plenty of sauce for dipping!

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~ by iliadawry on 4 March 2013.

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