Chinois Grilled London Broil with Cilantro Mint Vinaigrette by Wolfgang Puck

I checked out “Wolfgang Puck Makes it Healthy” from the library and made this amazing salad! It was so fresh and good and freaking amazing…the only thing I’d do differently is to cut back on the time for the London broil on the grill. For 1-1/2 pounds in the future, I’d grill it for 4 minutes on each side since it’s resting for 10 minutes.

The recipe has a lot of ingredients but the flavor is so bright and delicious, it’s worth every minute.

londonbroil

Ingredients:
2 sides of London broil, well trimmed (about 1-1/2 to 2 pounds each)
1 cup soy sauce
1 cup mirin (sweet sake)
1 tablespoon ginger, chopped
2 tablespoons sesame oil
2 cups scallions, chopped
1 tablespoon dried red chile flakes
2 to 3 garlic cloves, finely chopped
2 tablespoons sesame oil
For the Cilantro Mint Vinaigrette
1 tablespoon honey
1/2 tablespoon ginger, chopped
1/4 cup each of mint cilantro and parsley, coarsely chopped
1 cup peanut oil
1/2 cup rice wine vinegar
1 egg yolk
Splash of chili oil (optional)
Kosher salt
Freshly ground black pepper
Grilled Vegetables
1 zucchini, cut in 1/4-inch slices
1 yellow squash, cut in 1/4-inch slices
4 shiitake mushrooms
1 small red onion, cut in 1/4-inch slices
1 red bell pepper, cut in 1/4-inch slices
1 yellow bell pepper, cut in 1/4-inch slices
1 fennel bulb, cut in 1/4-inch slices
3 tablespoons olive oil
2 tablespoons garlic, chopped
2 sprigs fresh thyme

Cooking Instructions:
Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the London Broils and let them marinate for 1 hour. Remove from the marinade and let stand until ready to cook.

While the meat is marinating, prepare the vinaigrette. To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.

Season the meat with pepper. (Because soy sauce has a lot of salt, you don’t have to salt your London Broil). Place the meat on a grill and cook it to no more than medium-rare, for about 5 minutes per side.

Remove the London Broil from the grill and let it rest in a warm place for about 10 minutes.

Slice the London Broil in thin slices and serve drizzle with the cilantro-mint vinaigrette. Served with grilled vegetables.

Rub all the vegetables with the olive oil, salt, pepper, garlic and thyme. Place on a hot grill and grill for 2 minutes on each side. Serve either hot or cold.

Original post September 1, 2014

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