Friday, April 2, 2010

Soy Marinated London Broil

Posted by Erin Wilburn / 9 comments » / steak

My poor poor boyfriend.  He just doesn’t get to eat as much red meat as he desires.  It’s rare that we cook it.  So, when browsing through this cookbook I checked out from the library, I saw this simple and delicious looking meal.  And I guess, it made me crave red meat for a change!  I happened to be able to catch the London broil as it was on sale, so that was another “win” in my book.  As it ended up, I’m really not a fan of scallions, which is what the original recipe called for, and I also saw some beautiful, in-season, asparagus on sale.  I quickly snatched those up to replace the scallions.  Due to my veggie swap, I ended up changed the recipe a bit more, roasting the asparagus, then tossing them in the sauce.

We really loved this dish.  I loved that it was super simple to prepare, and the meat was juicy and tender.  I know I made The Boy’s night, when he saw he got to eat red meat!

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Soy Marinated London Broil

heavily adapted from Real Simple
as seen in Real Simple: Meals Made Easy, which I found in my local public library!

Ingredients:

1/2 cup low-sodium soy sauce
1/4 cup light brown sugar, firmly packed
1 clove garlic, thinly sliced
1 1/2 pounds top round London broil, about 1 1/2 inches thick
1/2 teaspoon black pepper

1/2 bunch asparagus, ends trimmed
olive oil
salt
pepper
garlic salt (optional)
cooked rice
1 Tablespoon sesame seeds (I bought these, and completely forgot to use them)

Directions:

In a large saucepan, off the heat, combine the soy sauce, brown sugar, and garlic, stirring until the sugar dissolves. Rinse the meat and pat it dry with paper towels. Add the meat to the marinade turn to coat. (If you have time, cover the saucepan and refrigerate it for at least 30 minutes and up to 8 hours for a more intense soy flavor. I did this in the morning before I left for work.)

Heat broiler. Transfer meat to a rimmed baking sheet lined with foil, reserving the marinade in the saucepan. Sprinkle the meat with the salt and pepper. Broil to desired doneness, about 5 minutes per side for medium-rare. Transfer the meat to a cutting board and let rest for 5 minutes.

Meanwhile, toss asparagus in olive oil, and season with the garlic salt and pepper. Place in oven under broiler until roasted, about 5 minutes.

While asparagus is roasting and meat is resting, place the saucepan containing the marinade over medium-high heat and bring to a boil. Reduce heat and simmer for 2 minutes. Toss roasted asparagus in marinade.

To serve, divide rice between bowls, top with asparagus. Thinly slice meat across the grain, and arrange atop the asparagus. Spoon sauce over, and sprinkle with the sesame seeds. (I went as far opening the bag of sesame seeds, but then forgetting to use them! Whoops!)