Variations

Thick-cut steaks from the round or chuck are sometimes used for London broil.

Teriyaki-Style London Broil

Marinate the steaks in a mixture of the following ingredients: 212 cups (600 mL) Japanese soy sauce, 6 oz (200 mL) vegetable oil, 4 oz (125 mL) sherry, 6 oz (175 g) chopped onion, 2 tbsp (30 g) sugar, 2 tsp (10 mL) ginger, 1 crushed clove garlic. Marinate at least 4 hours or, preferably, overnight. Broil as in basic recipe.

Figure 11.7

Slicing London broil flank steak.

(a) Holding the knife at a sharp angle, slice the meat in very thin slices across the grain. Use a table fork or kitchen fork to hold the meat steady. Some chefs slice the meat toward the fork.

(b) Others prefer to slice away from the fork. The result is the same.

(a) Holding the knife at a sharp angle, slice the meat in very thin slices across the grain. Use a table fork or kitchen fork to hold the meat steady. Some chefs slice the meat toward the fork.

(b) Others prefer to slice away from the fork. The result is the same.

Beef Fajitas

Portions: 12 Portion size: 4 oz (150 g) plus garnish

U.S.

Metric

Ingredients

3 fl oz

90 mL

Vegetable oil

6 fl oz

180 mL

Lime juice

4 tsp

20 mL

Ground cumin

4 tsp

20 mL

Chili powder

4

4

Garlic cloves, chopped fine

4 tsp

20 mL

Salt

2 tsp

10 mL

Pepper

4 lb

1.9 kg

Beef skirt steak or flank steak, trimmed of fat

1 fl oz

30 mL

Vegetable oil

1 lb 8 oz

700 g

Bell peppers, assorted colors, cut into strips.

1 lb 8 oz

700 g

Onion, in thick slices

Procedure

To make a marinade, mix together the oil, lime juice, cumin, chili powder, garlic, salt, and pepper. Place the meat in a nonreactive container with the marinade, turning the meat so it is coated on all sides. Refrigerate for 2-4 hours. Remove the meat from the marinade. Grill the meat on both sides on a grill or under a broiler until it is lightly charred and rare to medium done, as desired.

4. While the beef is grilling, heat the oil in a large sauté pan over high heat.

5. Add the peppers and sauté briefly, keeping them slightly crisp.

6. Remove the peppers from the pan and sauté the onions in the same way.

7. When the beef is done, remove it from the grill and let it rest 5 minutes.

8. Slice the meat across the grain into thin slices.

24, or as desired 24, or as desired Flour tortillas, steamed to soften as desired as desired Garnishes:

Guacamole or sliced avocado Sour cream Shredded lettuce Diced tomato Salsa Cruda (p. 191)

Serve the meat strips and vegetables on a hot plate or sizzle platter. Serve the tortillas and the garnishes on the side in separate containers. Diners make their own soft tacos by rolling meat, vegetables, and choice of condiments in tortillas.

Per serving:

Calories, 740; Protein, 44 g; Fat, 22 g (27% cal.); Cholesterol, 60 mg; Carbohydrates, 88 g; Fiber, 6 g; Sodium, 830 mg.

Broiled Smoked Pork Chop with Flageolet Beans and Wilted Arugula

Portions: 15

Portion size: 1 pork chop, 8 oz (250g)

about 5 oz (150 g) vegetable Metric Ingredients

as needed 4 lb 12 oz

as needed 2.2 kg

Smoked pork loin chops, bone-in, about 8 oz

(250 g)each Vegetable oil

Flageolet Beans with Wilted Arugula (see note)

as needed 2.2 kg

Broiled Smoked Pork Chop with Flageolet Beans and Wilted Arugula

Procedure_

Brush the chops very lightly with oil. Place on a preheated grill or broiler until grill-marked on both sides and heated through. Smoked pork chops are fully cooked, so it is necessary only to heat them through. Serve each chop with 5 oz (150 g) of the beans with arugula.

Per serving:

Calories, 620; Protein, 57 g; Fat, 26 g (39% cal.); Cholesterol, 110 mg; Carbohydrates, 26 g; Fiber, 9 g; Sodium, 3110 mg.

Note: The quantity of beans and arugula required for this recipe is equal to the yield of the recipe on p. 613.

Grilled Marinated Pork Tenderloin with Sweet Potato Purée and Warm Chipotle Salsa

Portions: 10 Portion size: 5 oz (150 g) meat

U.S.

Metric

Ingredients

Procedure

4 lb

2 kg

Pork tenderloin

1.

Trim fat and membranes from the tenderloins (see

2 oz

60 g

Onion, chopped fine

Figure 11.8).

1

1

Garlic clove, chopped fine

2.

Mix together the onion, garlic, powdered chile, salt,

2 tbsp

30 mL

Powdered red New Mexico chile

oregano, cumin, cinnamon, lime juice, and oil.

(see note)

3.

Coat the meat with this mixture. Wrap and refrigerate

1 tsp

5 mL

Salt

several hours or overnight.

12 tsp

2 mL

Dried oregano

!4 tsp

1 mL

Ground cumin

Vu tsp

0.5 mL

Cinnamon

2 fl oz

60 mL

Lime juice

1 fl oz

30 mL

Olive oil

tsp 2-3 tsp

1 clove Garlic, unpeeled

500 g Plum tomatoes or other small tomatoes

2 Whole chipotle chiles in adobo

(canned)

2 mL Salt

10-15 mL Sauce from the canned chiles

Roast the garlic and tomatoes in an oven preheated to 450°F (230°C) for 10 minutes. Remove the skins from the tomatoes and garlic. Place them in a blender.

Carefully cut open the chiles. Scrape out and discard the seeds. Chop the chiles.

Add the chiles, salt, and the sauce from the chiles to the blender. Blend to make a coarse purée. Add more salt if needed.

3 lb to taste

1.5 kg to taste

Sweet potatoes Salt

Per serving:

Calories, 410; Protein, 41 g; Fat, 10 g (22% cal.); Cholesterol, 110 mg; Carbohydrates, 38 g; Fiber, 5 g; Sodium, 630 mg.

Note: For a slightly different flavor, or if powdered New Mexico chile is not available, use a regular chile powder blend.

Grilled Marinated Pork Tenderloin with Warm Chipotle Salsa

Grilled Marinated Pork Tenderloin with Warm Chipotle Salsa

8. Bake the sweet potatoes at 400°F (200°C) until soft. Cut in half and scoop out the flesh. Pass through a food mill to purée. Season lightly.

9. Scrape the onions and garlic off the meat (they will burn if left on).

10. Grill the meat until just well done. Be careful not to overcook, or the meat will be dry.

11. To serve, place 3 oz (90 g) sweet potato purée on the plate. Slice the meat across the grain into medallions. Arrange 5 oz (150 g) meat on top of the sweet potato. Drizzle with 1V2 oz (45 mL) tomato chipotle salsa.

Figure 11.8 Trimming a pork tenderloin.

Grilled Chopped Lamb "Steaks" with Rosemary and Pine Nuts

Portion size: 5 oz (150 g)

U.S.

Metric

Ingredients

Procedure

6 oz

175 g

Onions, chopped fine

1.

Sauté the onion in oil until tender. Do not brown. Cool thoroughly.

2 fl oz

60 g

Salad oil

2.

Combine all ingredients except bacon in a bowl. Mix gently until

612 lb

3.25 kg

Ground lamb

evenly combined. Do not overmix.

8 oz

250 g

Soft, fresh bread crumbs

3.

Scale the meat into 5-oz (150-g) portions. Form the portions into

8 oz

250 g

Toasted pine nuts

thick patties, about 3/4 inch (2 cm) thick.

10 fl oz

300 mL

Milk

4.

Wrap a strip of bacon around each patty and fasten with picks.

î2 cup

30 g

Chopped parsley

5.

Grill or broil the patties under moderate heat until done, turning

2 tsp

10 mL

Rosemary

once (see note).

2'/2 tsp

12 mL

Salt

6.

Remove picks before serving.

1 tsp

5 mL

White pepper

V

25 strips

25 strips

Bacon

A R I A T I O N S

Per serving:

Calories, 460; Protein, 25 g; Fat, 37 g (72% cal.); Cholesterol, 95 mg; Carbohydrates, 7 g; Fiber, 1 g; Sodium, 520 mg.

Ground beef or veal may be used instead of lamb.

Grilled Chopped Beaf "Steaks" with Marjoram

Substitute ground beef for ground lamb. Substitute marjoram for the rosemary. Omit the pine nuts.

Note: Patties may be browned under the broiler, arranged on a sheet pan, and finished in the oven at 375°F (190°C).

H^Shish Kebab

Portions: 25 U.S.

10 lb

1 qt

4 tsp 112 tsp 1 tsp

Portion size: 6 oz (175 g) Metric

125 mL 5

Ingredients

Lamb leg, boneless, trimmed Marinade: Olive oil, or part olive and part vegetable oil Lemon juice Garlic cloves, crushed Salt Pepper

Dried oregano

Per serving:

Calories, 280; Protein, 37 g; Fat, 14 g (46% cal.); Cholesterol, 115 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 125 mg.

Procedure

1. A day before cooking, trim any remaining fat and connective tissue from the lamb. Cut into 1-in. (2V2-cm) cubes. Keep all the cubes the same size for even cooking.

2. Combine the marinade ingredients and pour over the lamb in a hotel pan. Mix well. Refrigerate overnight.

3. Drain the meat and weigh out 6-oz (175-g) portions. Thread each portion onto a skewer.

4. Place skewers on a grill or broiler rack and broil at moderate heat until medium done, turning over once when they are half cooked.

5. To serve, place each portion on a bed of Rice Pilaf (p. 625). The skewers should be removed by the waiter in the dining room or by the cook in the kitchen.

Note: Shish kebabs are sometimes made with vegetables (onions, green peppers, cherry romatoes, mushrooms) on the same skewer with the meat. However, it is easier to control cooking times if vegetables are broiled on separate skewers. Also, the meat is less likely to steam in the moisture from the vegetables.

Broiled Lamb Kidneys with Bacon

Portions: 10 Portion size: 2 kidneys

2 strips bacon U.S. Metric

Portions: 10 Portion size: 2 kidneys

2 strips bacon U.S. Metric

Procedure

1. Cook the bacon on a griddle or in the oven on a sheet pan until crisp. Drain fat and keep bacon warm.

2. Split the kidneys in half lengthwise and cut out the white fat and gristle in center.

3. Arrange the kidneys on skewers, 4 half-kidneys per skewer.

4. Brush the kidneys well with melted butter or oil and season with salt and pepper.

5. Broil the kidneys under high heat, turning once, until browned on the outside but still slightly rare. (Test by pressing with finger, as for testing steaks.)

6. Serve immediately with 2 slices of bacon per portion. Mustard is often served with kidneys.

Grilled Venison with Lime Butter

Portions: S Portion size: 3-4 oz (90-125g)

U.S.

Metric

Ingredients

m

2 lb

1 kg

Boneless, trimmed venison

1.

(see step 1)

1 tsp

5 mL

Sichuan peppercorns, toasted

1 floz

30 mL

Lime juice

2.

to taste

to taste

Salt

2 oz

60 g

Butter

3.

12 tsp

2 mL

Sichuan peppercorns, toasted

and crushed

4.

2 tsp

10 mL

Grated lime zest

tsp

2 mL

Lime juice

5.

to taste

to taste

Salt

6.

Per serving:

Select a piece or pieces of venison suitable for broiling and slicing in the manner of London broil. Make sure the venison is well trimmed of all silverskin.

Rub the meat with Sichuan peppercorns. Sprinkle with lime juice and salt. Let marinate for 30 minutes.

Calories, 190; Protein, 26 g; Fat, 9 g (43% cal.); Cholesterol, 110 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 115 mg.

Procedure

Select a piece or pieces of venison suitable for broiling and slicing in the manner of London broil. Make sure the venison is well trimmed of all silverskin.

Rub the meat with Sichuan peppercorns. Sprinkle with lime juice and salt. Let marinate for 30 minutes.

Calories, 190; Protein, 26 g; Fat, 9 g (43% cal.); Cholesterol, 110 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 115 mg.

Soften the butter and mix in the crushed peppercorns, lime zest, lime juice, and salt. Refrigerate until needed. Grill or broil the venison until rare or medium rare. Remove from the heat and let rest for a few minutes. Cut on the bias, across the grain, into thin slices, like London broil.

Arrange the slices on plates. Top each portion with a small slice of lime butter, about 112 tsp (8 g).

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