London Broil With Soy Citrus Mayonnaise Recipes

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LONDON BROIL WITH SOY CITRUS MAYONNAISE



London Broil With Soy Citrus Mayonnaise image

This recipe is from July 2005 Gourmet magazine. The most important part of this recipe is the resting part. Do not cut into this beautiful piece of meat until you have let it rest for the full 15 minutes. It will be worth the wait...I promise.

Provided by JoJoStar

Categories     Lunch/Snacks

Time P5DT25m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup soy sauce
1/2 cup dry red wine
1/4 cup fresh lemon juice
1/3 cup fresh orange juice
3 tablespoons olive oil
1 bunch scallion, cut into 3 inch lengths
5 garlic cloves, smashed and peeled
1/2 teaspoon white pepper
1 pinch cayenne
2 1/2-3 lbs top-round london broil beef (1-1 1/2 inches thick)
1 cup mayonnaise

Steps:

  • Combine all ingredients except mayonnaise and 1 tablespoon of olive oil in a 1-quart heavy duty sealable plastic bag.
  • Press out air.
  • Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours but no more than 8.
  • Transfer steak to a plate and pour 2 tablespoons of marinade into a 1 quart saucepan.
  • Bring steak to room temperature about 30 minutes.
  • Heat remaining tablespoon oil in a 12 inch skillet over moderately high heat until hot but not smoking.
  • Cook steak uncovered until underside is browned, about 5 minutes.
  • Turn steak over, then reduce heat to moderately low and cover skillet.
  • Continue cooking until thermometer inserted horizontally 2 inches into center of steak reaches 120°F, about 10-12 minutes.
  • Transfer to a cutting board and let rest at least 15 minutes.
  • While steak cooks and stands, bring marinade in saucepan to a boil, then poor into a bowl and cool.
  • Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
  • Cut steak across the grain into very thin slices and transfer to a platter and drizzle with any juices that accumulated on cutting board. serve at room temperature with mayonnaise.

Nutrition Facts : Calories 566.2, Fat 33.6, SaturatedFat 8.5, Cholesterol 133, Sodium 2397.9, Carbohydrate 17.2, Fiber 1.2, Sugar 5.4, Protein 45.1

LONDON BROIL WITH SOY CITRUS MAYONNAISE



London Broil with Soy Citrus Mayonnaise image

Categories     Beef     Citrus     Soy     Marinate     Quick & Easy     Dinner     Mayonnaise     Meat     Steak     Summer     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 14

3/4 cup fine-quality fermented soy sauce*
1/2 cup dry red wine
1/4 cup fresh lemon juice
1/3 cup fresh orange juice
3 tablespoons olive oil
1 bunch scallions, cut into 3-inch lengths
5 garlic cloves, smashed and peeled
1/2 teaspoon white pepper
Pinch of cayenne
2 1/2 to 3 lb top-round London broil (1 to 1 1/2 inches thick)
1 cup mayonnaise
Accompaniment: toasted or grilled country bread
Special Equipment
an instant-read thermometer

Steps:

  • Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag. Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours.
  • Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks' note, below). Bring steak to room temperature, about 30 minutes.
  • Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steak, uncovered, until underside is browned, about 5 minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue cooking until thermometer inserted horizontally 2 inches into center of steak registers 120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare).
  • While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely. Whisk in mayonnaise until combined well and chill, covered, until ready to serve.
  • Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve at room temperature or slightly chilled, with mayonnaise.

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