London Broil with Ravigote Sauce

From the kitchen of One Perfect Bite...As far as I'm concerned, there should always be room in a recipe collection for one more way to cook a London broil. If you try this one, I think you'll understand why I'm so enthusiastic about it. I found the recipe in The Gourmet Cookbook and it really makes a fine steak. Nowadays, we all know that London broil is a method of cooking, rather than a cut of meat. The true origins of the steak are not known, but we do know that it was originally made with a flank steak that was quickly pan fried and cut across the grain for serving. Flank steak was chosen for the preparation because it was so cheap. Times change, and, because flank steak has become expensive, the name is now applied to any lean cut of beef that needs to be marinated or tenderized before it is grilled. To work as London broil, the cut should have a single muscle like that found in a steak coming from the top round or shoulder. These cuts of beef can be grilled, broiled or pan fried as long as they are not overcooked. The thickness of the steak will determine cooking time. The steaks used by home cooks to make London broil are rarely over 1-1/2 inches in thickness, so it is not difficult to correctly time their cooking. The sauce that is served with this steak adds a wonderful brightness to the dish. It is French in origin and based on a veloute sauce that is cut with white wine vinegar and mustard. It is a perfect accompaniment to London broil and it is much easier to make than a Bearnaise sauce. The steak and the sauce make a wonderful summer meal. I hope you'll try this recipe. It will not disappoint.

London Broil with Ravigote Sauce...from the kitchen of One Perfect Bite adapted from The Gourmet Cookbook

Ingredients:
Marinade
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon salt
1 (1-1/2 pound) London Broil, about 1-1/2-inch thick from sirloin or shoulder
Ravigote Sauce
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1/3 cup olive oil
1/3 cup finely chopped onion, soaked in water for 3 minutes, drained, and squeezed dry
1 tablespoon minced shallots
1 tablespoon finely chopped chives or scallions
2 tablespoons capers, drained and chopped
2 tablespoons minced fresh parsley
1/4 teaspoon dried tarragon, crumbled
Salt and freshly ground black pepper

Directions:
1) To prepare steak marinade: Combine garlic, soy sauce, vinegar oil, red pepper flakes, sugar and salt in a blender jar. Blend marinade well. Place London Broil in a large resealable plastic bag. Pour marinade over all. Seal bag and marinate at room temperature for 1 hour, turning occasionally. Alternatively, cover and chill overnight.
2) To make sauce: Whisk together mustard and vinegar together in a small bowl. Add oil in slow stream whisking until mixture is emulsified. Stir in onion, shallot, chives, capers, parsley, tarragon, and salt and pepper to taste. Combine ingredients well. (May be made one day in advance and served chilled or slightly warmed.)
3) To grill London Broil: Preheat gas grill on high for 10 minutes. Lightly oil grill rack. Lift steak from marinade. Sear steak, covered, turning once until grill marks appear on both sides, about 2 minutes total. Reduce heat to moderate and grill steak, covered, turning occasionally until meat thermometer registers 120 degrees F, about 8 to 10 minutes. The steak can also be cooked in a well-seasoned grill pan set over moderately high heat, for about 7 minutes per side. Transfer to a plate, tent with foil and let sit for 10 minutes before serving. Thinly slice steak with knife held at a 45 degree angle and serve with sauce. Yield: 4 to 6 servings.








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London Broil with Garlic and Parsley Sauce

From the kitchen of One Perfect Bite... I first sampled this dish at the deli counter of Central Market in Austin, Texas. That was over ten years ago, but I have yet to see it featured in delis or markets here. I'm going to assume there are other areas of the country where the dish is also unknown and proceed with a recipe for this toothsome steak. This is a simple way to prepare cuts that are normally served for London Broil. London broil refers to a method of cooking rather than a specific cut of meat. This recipe was developed to be used with thin cuts such as flank or flat iron steaks. Cuts from the round and shoulder can be used, but cooking time will vary and the meat may not be as tender. Regardless of the cut, I always tenderize the meat. I use a jaccard, but piercing the steak at intervals with a fork will also work. The steaks are not marinated and they are seasoned only with kosher salt and fresh cracked pepper. I've found that marination isn't necessary when a strong sauce is used at the end of cooking. The sauce used here is an adaption of the Argentinian chimichurri. Earlier this week we featured a recipe for a parsley salad and any leftovers from that dish are perfect for use in this application. When there are no leftovers to be had, I used chopped flat leaf parsley to make the sauce. Whenever possible I use a flat iron steak for this recipe. It has become my favorite among the affordable steaks for grilling. While the recipe was developed to be cooked on an outdoor grill, it can be made stovetop in a grill pan or broiled. Here's the recipe for this surprising delicious dish.

London Broil with Garlic and Parsley Sauce...from the kitchen of One Perfect Bite adapted from Cook's Country magazine

Ingredients:
1/2 cup minced flat leaf parsley or leftover parsley salad
1/4 cup minced red onion
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1-1/4 teaspoons salt, divided use
1-1/4 teaspoons cracked black pepper, divided use
1/8 teaspoon red pepper flakes
1-1/2 pounds Flat-iron or flank steak

Directions:
1) Combine parsley, onion, garlic, vinegar, olive oil, 1/4 teaspoon each salt and pepper and pepper flakes in a small bowl. Season both sides of steak with remaining salt and pepper.
2) Grill steak over very hot grill until both sides are brown, about 5 minutes per side.
3) Transfer steak to a shallow pan and coat with parsley sauce. Tent dish with foil and allow meat to rest for 5 to 10 minutes. Slice steak thinly against grain and serve with parsley sauce if desired. Yield: 4 servings

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