Tuesday, May 13, 2014

London Broil, Horseradish Sauce and Parmesan Asparagus

I bought groceries online, and just by chance ended up getting a London Broil cut of meat.  I have never actually cooked this before; and when I picked it up I was surprised at how Flintstone-sized the slab of meat was! I did some research and came up with a game plan.  Basically, this is a less expensive cut that is naturally somewhat tough, and the goal is to marinate it and cook it to the right temperature to be tender and amazing.
So I created a marinade, probably the most involved part of this simple recipe.  I let it marinade about 18 hours, 4 - 24 are recommended. 
For the London Broil
3 cloves garlic, minced
2 teaspoons lemon juice
3 tablespoons balsamic vinegar
2 tablespoons worcestershire sauce
1/2 cup red wine
1 tablespoon soy sauce
1 teaspoon honey
salt and freshly ground pepper to taste
2 to 2 1/2 pounds flank steak or top round

For the Creamy Horseradish Sauce
1/4 cup prepared, horseradish
1/2 cup sour cream
1 tablespoon Dijon mustard
dash of Worcestershire sauce
1/4 cup red wine
1 tablespoon cider vinegar
salt and freshly ground pepper to taste
1 teaspoon finely chopped fresh chives
Blend all of the ingredients (besides the meat) together to create the marinade. Put the meat in a gallon sized ziplock and the add the marinade to let sit.
 When you are ready to cook, let the meat come to room temperature.  Pour out the marinade and pat dry with a paper towel. Turn the oven up to broil and cook is about 7.5 minutes on each side at the top of the oven.  When it has cooked, let the meat rest for ten minutes before slicing it against the grain.
For the side, chop the woody ends off of the aspargus.  Cook in olive oil, salt and pepper.  Add grated (it adheres better than shredded) Parmesan Cheese and some lemon juice.
In the down time, combine the ingredients of the Horseradish Sauce and blend to perfection.
   Viola!  And because this is a incredibly giant slab of meat, share it! (Or add a wine goblet and  eat off of the slab while watching Game of Thrones)


-Chef Hallie