London Broil With Soy Citrus Mayonnaise
photo by Sandi From CA
- Ready In:
- 120hrs 25mins
- 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
- 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.
Questions & Replies
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We made this tonight with brussels sprouts. The combination of soy and citrus was amazing! We prefer it bloody rare, and I also added the pan drippings from the meat and though the sauce was not white like the picture it probably had more of a kick. Awesome, thanks for posting Sandy! The leftovers will make awesome wraps......
I will never make London broil another way again. This was OUTSTANDING and the sauce was just out of this world. I followed the instructions to the letter and we just about fell into our plates with love. ;o) Thank you, JoJoStar, for posting this recipe. I must have missed it in my Gourmet issue last year!