Recipe by JoJoStar
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.
Top Review by Chef susan from Sandpoint,Idaho
Wow! very impressed! delicious london broil it was so tender, only change was to cut mayo in half with the same amount of marinade will for sure, make this again
- 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
Directions See How It's Made
- 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.