London Broil with Soy Citrus Mayonnaise

Name: London Broil with Soy Citrus Mayonnaise
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Accompaniment: toasted or grilled country bread; 1 pinch Pinch of cayenne; 118 milliliters dry red wine; 5 garlic cloves, smashed and peeled; 59 milliliters fresh lemon juice; 1 kilograms top-round London broil (1 to 1 1/2 inches thick); 237 milliliters mayonnaise; 3 Tbsps olive oil; 79 milliliters fresh orange juice; 1 bunch scallions, cut into 3-inch lengths; 177 milliliters fine-quality fermented soy sauce; 1 teaspoons white pepper

London Broil with Soy Citrus Mayonnaise might be just the main course you are searching for. One serving contains 683 calories, 50g of protein, and 42g of fat. This dairy free recipe serves 6. From preparation to the plate, this recipe takes around 25 hours. If you have pepper, cayenne, scallions, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and cayenne in a 1-quart heavy-duty sealable plastic bag.

Ingredients you will need

White Pepper

Green Onions

Soy Sauce

Red Wine

Ground Cayenne Pepper

Garlic

Cooking Oil

Equipment you will use

Ziploc Bags

Add steak and seal bag, pressing out air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4 hours.

Ingredients you will need

Steak

Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a 1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks' note, below). Bring steak to room temperature, about 30 minutes.

Ingredients you will need

Marinade

Steak

Equipment you will use

Sauce Pan

Sieve

Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then 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 registers 120°F, 10 to 12 minutes.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer to a cutting board and let stand at least 15 minutes (internal temperature of steak will rise to 130-135°F for medium-rare).

Ingredients you will need

Steak

Equipment you will use

Cutting Board

While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl and cool completely.

Ingredients you will need

Marinade

Steak

Equipment you will use

Sauce Pan

Bowl

Whisk in mayonnaise until combined well and chill, covered, until ready to serve.

Ingredients you will need

Mayonnaise

Equipment you will use

Whisk

Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and transfer to a platter, then drizzle with any juices accumulated on cutting board.

Ingredients you will need

Grains

Steak

Equipment you will use

Cutting Board

Knife

Serve at room temperature or slightly chilled, with mayonnaise.

Ingredients you will need

Mayonnaise

•Steak can be marinated up to 1 day.•Soy citrus mayonnaise can be chilled up to 5 days.•If reserving remaining marinade for another use, strain and cool completely, uncovered, then freeze in sealed bag. Thaw, then boil 1 minute before using.*Available at Uwajimaya (800-889-1928).

Ingredients you will need

Mayonnaise

Marinade

Steak

Equipment

Ingredients

Servings:

6servings

Accompaniment: toasted or grilled country bread 1pinch

Pinch of cayenne 118milliliters

dry red wine 5

garlic cloves, smashed and peeled 59milliliters

fresh lemon juice 1kilograms

top-round London broil (1 to 1 1/2 inches thick)237milliliters

mayonnaise 3Tbsps

olive oil 79milliliters

fresh orange juice 1bunch

scallions, cut into 3-inch lengths 177milliliters

fine-quality fermented soy sauce 1teaspoons

white pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.