I like to make London Broil, and although I'm a cranky girl and really prefer to use flank steak for London Broil over top round, either one will do fine for this recipe. The maple makes it sweet, the soy makes it a little salty and beefier and the bourbon makes it, for some reason a little more succulent. Don't leave out the anchovy paste, it's your secret umami ingredient and I promise your food will not taste fishy, just great. What would be better for dinner after a beastly day than this? Not much.
You can throw this marinade together the night before, or in the morning of the day you plan to soak the meat in it. Or even a couple of hours before, although its better for the meat to have at least 4 hours, and up to 24 hours in the marinade for the most flavor. Other than that there is no work on your part other than to heat the grill to high, and cook the beef to your desired doneness. We like ours nearly rare, and that's about 3 minutes per side on a really hot grill. For medium rare, leave the meat on the grill about 4 -5 minutes a side, for a beef steak that's about 1 " to 1-1/2" thick. Remember if you are cooking Primal or Paleo, to skip the tamari and substitute coconut aminoes, and preferably choose grass fed beef.
Now. To crank this up to a whole other level of deliciousness, you can steal an idea from Chef Adam Perry Lang like I did, and make a "board sauce" for this steak. Essentially, what you'll do is place some minced or finely chopped aromatics, and some olive oil on the cutting board or plate on which you're planning to drop the hot cooked meat for it's standing period before you carve it. The heat releases all sorts of goodness, and as you slice the meat you just mix all the flavorful ingredients into the meat like a sauce. If you are short on time or too pooped to do the board sauce, the London broil is wonderful without it, but use a little judicious sea salt, pepper and a thin drizzle of high quality extra virgin olive oil after you slice it.
 |
| Quick Maple Bourbon London Broil |
Quick Maple Bourbon London Broil
Serves 4-6 or (2 with good leftovers)
Be sure to slice either the cooked flank steak or top round thinly (1/2" or thinner) against the grain of the steak for the tenderest bite.
2 lb. beef flank steak or top round steak, about 1 to 1-1/2" thick
1/4 cup bourbon whiskey
1/4 cup plus 2 tablespoons dark maple syrup
1/4 cup wheat free tamari soy sauce
1 teaspoon ground dried ginger
4 cloves of garlic, crushed or minced
1 teaspoon of coarse black pepper
1 teaspoon of anchovy paste
1. With the tip of a sharp knife, score the steak diagonally about 1/4" deep in parallel cuts about 1/8" to 1/4" deep. Repeat on the other side. This will help let the marinade get into the meat.
2. Mix all of the remaining ingredients for the marinade in a small bowl. Place the meat into a zip top bag and pour the marinade over the meat. Zip top and place in a shallow pan in case it leaks. Chill for at least 4 hours and up to 24. Turn the bag occasionally to redistribute the marinade.
3. Heat your grill to about 550ºF, oil the grill and cook the meat to your desired doneness. Remove the meat to a cutting board or platter and let it stand 5 minutes before slicing. Drizzle with oil and season as desired.
If you want to make a board sauce:
While the grill is heating, grate about a tablespoon of fresh ginger, two cloves of garlic, and mince a scallion and a small handful of cilantro. Feel free to add or leave out whatever you'd like here. Drizzle with a little olive oil. Place it all on the cutting board or platter you have ready for the cooked meat. When the beef is cooked, lay it right on top of the bed of aromatics and let it rest for 5 minutes to the juices can settle. The heat will also release an enormous amount of flavor from the ginger, garlic and herbs. After you slice the meat, mix the herb mixture through the hot meat, and season as needed. Drizzle with more olive oil if you like it.
No comments:
Post a Comment