Monday, May 18, 2009
London Broil, Texas-Style with a Warm Peach, Tomato and Okra Salad
In the meantime, here's a recipe that very well could become a summer entertaining staple at our house. The intense marinade makes even the lowly London broil take on a regal, 'look at me' character And when paired with the accompanying warm summer salad - well, you are literally eating summer with a knife and fork.
Enjoy the early days of summer (like a love affair - always the best part) and fingers crossed that my next post is from our new home!
London Broil, Texas-Style (in Cilantro Jalapeno Marinade)
1 lb London broil, cut into 4 steaks
1 jalapeno, roughly chopped (it's up to you wether or not to remove the seeds and ribs - I usually keep them in and it's not too hot)
2 cups fresh cilantro
1 cup fresh flat leaf parsley
1 garlic clove
1 1/2 teaspoons kosher salt
1/4 teaspoon cracked black pepper
1 teaspoon honey
2 tablespoons red wine vinegar
1/2 cup olive oil
Add the jalapeno through the vinegar to a blender or food processor. Blend until well broken down, then add the oil and blend until well incorporated.
Place your steaks in a large ziploc bag or in a rimmed baking dish. Pour the marinade over and toss the steaks around to make sure they're well coated. Refrigerate at least 8 hours or preferably overnight.
Take the steaks out of the fridge 30 minutes before cooking. Just before grilling, remove from the marinade, gently patting dry with a paper towel (you don't need to literally dry them - just give get off any excess and remove any outstanding herbs if grilling indoors as they will burn and result in the fire department paying you a visit:)
Season LIGHTLY with salt and pepper (this is optional - they'll have enough flavor but I'm a creature of habit.)
Preheat your grill pan to medium high, letting heat up for a few minutes, then add the steaks. After getting a nice sear (about 1 minute), reduce heat slightly and cook another 3-4 minutes (for medium) before flipping and cooking another 3 -4 minutes.
Remember to let your steaks rest a good 5 minutes, tented with foil to keep them warm, before slicing.
Warm Peach, Tomato, and Okra Salad with Toasted Pepitas
1 cup frozen whole okra
salt and pepper
1/4 teaspoon red pepper flakes, or to taste
4 tablespoons olive oil, divided
1/2 teaspoon ground coriander
2 peaches, just ripe, quartered
2 ripe vine tomatoes, de-stemmed and quartered
1 heaping tablespoon minced fresh cilantro
1 heaping tablespoon minced fresh parsley
2 tablespoons pepitas (I use the ones that are roasted and salted)
Preheat oven to 375. Add the okra (no need to thaw) to a large rimmed baking sheet or glass baking dish. Season with salt and pepper and the red pepper flakes. Drizzle over 2 tablespoons of olive oil and mix around until all okras are anointed.
Roast for 20 minutes. Remove from the oven and add the tomatoes and peaches, sprinkling over the ground coriander. Add the rest of the olive oil and mix around, redistributing the veggies evenly throughout the pan. Return to the oven for another 20-25 minutes. Remove scattering over the fresh herbs and pepitas. Serve piping hot or at room temp.