Tuesday, July 19, 2011

London Broil With Bordelaise Sauce

One underappreciated cut of meat that tastes exceptionally well is the flank cut of beef. When it comes to flank steak, I usually think of two meals off the top of my head: Steak Fajitas and London Broil. These two meals can be made with other cuts of steak such as sirloin, but flank steak tastes extremely good when marinated and sliced the right way. The basic London broil technique involves a good soy sauce marinade setting along with scoring the meat and cooking just to the right temperature. London broil can be either “broiled” as the name suggests or grilled. The key is to cook it no further than medium or pink (between 120 and 130 degrees Fahrenheit). The flank steak will become tough like a round steak if you let the grilling or broiling time get away. Also make sure to cut the meat cross grain into strips to ensure a soft tender bite. Serve this meal with a side of garlic mashed potatoes,  grilled asparagus, and a hearty red wine and you have a meal fit for a King and Queen.
Below is a recipe passed down from my Mom that was prepared on numerous occasions when I was child? This meal always seemed to be as gratifying as sitting down to a premier cut such as a filet or rib roast. The combination of flavors between the flank, red wine, garlic, mushrooms, and rich bordelaise seem to all marry quite well. Times have not changed and I still enjoy this one and I will share it below.
London Broil With Bordelaise Sauce
1 ½ lbs. flank steak
1 tbsp soy sauce
2 tbsp catsup
1 clove garlic, minced
½ tsp thyme
¼ tsp pepper
Easy Bordelaise Sauce
4 tbsp butter
½ lb mushrooms, sliced
2 tbsp flour
1 can (10.5 oz.) beef broth
1 tbsp parsley, chopped fine
½ tsp pepper
Dash of thyme
2 tbsp dry red wine
1.       Score steak across the grain diagonally on both sides.
2.       Prepare marinade in a small bowl and stir together catsup, soy sauce, garlic, thyme, and pepper.
3.       Brush marinade on both sides of steak and let stand at room temperature for about 30 minutes.
4.       Place meat on broiler rack on broil for four minutes on each side. Broiler rack should be set about four inches below broiler element (heat source).
5.       Allow meat to rest on plate for about five minutes.
6.       Slice meat diagonally across the grain into slices about ¼ inch thick.
7.       Keep warm and top with Easy Bordelaise Sauce recipe (below).
Easy Bordelaise Sauce
1.       Melt butter in skillet.
2.       Add mushrooms and cook, stirring constantly until mushrooms begin to lose their juices.
3.       Sprinkle with flour and stir until liquid is absorbed.
4.       Gradually stir in beef broth.
5.       Continue cooking until liquid turns to a boil and thickens.
6.       Stir in parsley, pepper, and thyme.
7.       Remove from heat and stir in red wine.
8.       Top over London broil.

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