Zippy Asian London Broil

Having purchased a london broil in an effort to recreate the awesome, chewy-smokey goodness that is Da’lish Jerky (a product a client of mine makes that will be available to purchase soon but, sadly for me, not soon enough,) I began investigating the jerky procedure.  How hard could it be?

Well it turns out, it’s really not that hard at all…that is, unless you were born missing the ‘patience’ gene like I was.  I’m staring down a gorgeous hunk of meat thinking “48 to 72 hours before I can start eating this massive beefitude?  NO WAY.”  That was my primary inspiration for last night’s meal – the tangy, slightly spicy flavors of the finest beef jerky.  Even this meal would require some patience; I set up the beef in an all-day marinade of the most of the oily-salty-sour ingredients in my pantry.

Zippy Asian London Broil Marinade:

Ingredients

1-2 cups soy sauce
1/4 cup teriyaki sauce
1 tablespoon fish sauce
2 tablespoon hot chili oil
2 tablespoons sesame oil
1/2 lemon, juice
2 cloves garlic, minced

(this marinade was ample for 3# of london broil; adjust as necessary.)

Directions

1.  Combine all marinade ingredients in a large, non-metal bowl.
2.  Add beef, and turn to coat completely with marinade.  Allow to marinate at least 2 hours, turning at least once.
3.  About two hours before you’re ready to cook the meat, remove it from the fridge to allow it to come to room temperature.  This will ensure even cooking and is an essential step for working with larger cuts of meat like this.
4.  Preheat oven to 350 (You may not need it; it’s just in case you need to finish in the oven for a few minutes.)  Once the meat has come to room temperature, heat about a tablespoon of cooking oil (I use vegetable oil) over medium-high.  Remove the meat from the marinade; shake off excess.  Add to the pan, and sear for about 3 minutes.  Turn and sear for another 3 minutes.  At this point, depending on the size of your meat (heh) you are either done, or you can finish the meat in the oven for another 5-10 minutes.  I like this cut of beef to be on the rare side, so I only needed an extra 5 minutes in the oven.  London Broil (and flank steak and the like) tend to get very chewy the closer to and further past medium they are cooked, so be mindful of that!
5.  Allow the meat to rest for about 3-5 minutes, and then slice on a diagonal against the grain to ensure maximum tenderness.

I served my flank steak with a simple white rice pilaf, some gai lan (aka ”Asian Broccoli”) that I blanched and sauteed with shiitake mushrooms, tomatoes, and a bit of the leftover marinade.

Once the meat had marinated and come up to room temperature, dinner was on the table in less than 20 minutes, not too bad for a pretty impressive meal.  Per usual, the waiting is the hardest part.

**UPDATE**

Sliced super thin, this zippy london broil is PERFECT to top off a quick homemade pho.

 

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3 responses to “Zippy Asian London Broil

  1. Well, as usual, this makes me hungry! I will have to try it. What is the fish sauce for? – that’s the only part that bothers me a little.

    • That’s a good question, Alice. 🙂 The fish sauce provides a lovely savoriness (aka umami) to the marinade and doesn’t necessarily impart any ‘fishy’ flavor.

  2. I like that new picture much better! Showcases your ingredients better! And I love that picture of the chef!

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