The GFCF Recipe Experience - Grilled London Broil with Red Wine Marinade and Beer Battered Onion Rings
Posted Aug 14 2012 9:00am
Have I ever mentioned the I am a PBS food show junkie?
I don't have cable or satellite, but with my indoor antenna I can still get several channels of TV, including a couple of PBS channels and Create - a PBS channel dedicated to cooking, crafts, home improvement, and travel. One of my favorite PBS chefs is Steven Raichlen, master of the outdoor grill. His shows, Barbeque University and Primal Grill , show you how to basically make anything on the grill. My family even got me his Barbeque Bible cookbook for my birthday last month, full of over 500 recipes on how to grill everything from meat to seafood to dessert and salad. He basically shows how to grill anything.
Well...except London broil.
Maybe it's in there by another name, but I didn't see it.
Or maybe I just assumed that London broil is a cut of meat, when in reality that is not true. London broil is actually the method used to cook the meat. Originally, London broil meant taking the and pan frying it, then cutting is cross grain to serve. Later, the term referred to the common preparation today of marinating the meat first before grilling. Traditionally, flank steak was the meat used, but these days the cut could be top round or any other lean cut of beef, which would typically be tougher if not for the marinade. And often it will be labelled as London broil in the store. Which of course now we know just is a clue on how you should prepare it.
My memories of London broil go back to my childhood, when my father would use a red wine marinade to prepare the meat. While I don't exactly know what else he used as part of the marinade, I want wanted to at least try and make something similar for my family. The marinade I made is based off this recipe posted at www.savoringeverybite.com. I think what is nice is that you can probably vary the flavors as you choose. I think you could use other herbs besides thyme if you prefer. And you could do onions (like I did) or shallots in place of scallions. So it's easy to make it your own!
The beauty of London broil is that it is simple to prepare and relatively inexpensive. And it does make for great leftovers. I actually doubled the marinade and grilled two top rounds at the same time ( I had a value pack) so there are lots of leftovers for lunch and dinner this week!
LONDON BROIL adapted from a recipe at www.savoringeverybite.com Marinade Ingredients (for one ~2 1/2 lb piece of top round or flank steak)
2/3 cup red wine (I used Shiraz)
2 Tbsp. extra virgin olive oil
1 Tbsp. Worcestershire Sauce
1 tsp. dry mustard (I use McCormack's)
4 cloves garlic, minced
1/2 medium-sized onion, diced
1 Tbsp. thyme
1 Tbsp. kosher salt
1 tsp. ground black pepper
Place the steak in a gallon-size zippered bag. Combine all the marinade ingredients together and pour over the steak. Seal the bag, removing as much air as possible. Place in refrigerator for a minimum of four hours or up to overnight (the longer you marinate the meat, the more flavor).
Preheat the grill to high heat. When the grill is heated, clean the grates with a wire grill brush, then oil the grates using a wadded up paper towel held by tongs and dipped in oil. This will prevent the meat from sticking.
Remove the meat from the marinade, making sure no pieces of onion or garlic are sticking to the meat (you can pat the meat dry if you choose, but I didn't). Place the meat on the grill and grill for 8 to 12 minutes. Flip the meat and grill for 6 to 10 minutes on the other side, or until a quick read thermometer inserted into the thickest part of the meat registers a temperature of 130° to 150° (depending on how well done you like you meat - 150° would be roughly medium). Remove the meat to a platter, cover loosely with aluminum foil, and let rest for 10 minutes. Thinly slice the meat across the grain to serve.
Beer Battered Onion Rings Unlike the London broil, the beer battered onion rings does come from a PBS chef. Hubert Keller is the owner of Fleur de Lys in San Francisco, and Fleur in Las Vegas, and Burger Bar in San Francisco, Las Vegas, and St. Louis. He also hosts Hubert Keller: Secrets of A Chef on PBS.
The onion ring recipe was featured in his Burger Bar cookbook. I happened to catch him making them on his show last week and thought they would be the perfect side dish to my London broil. And the perfect use for that last Redbridge in my refrigerator.
The conversion to GFCF is really simple. Just use your favorite GF beer (as I mentioned I used Redbridge) and your favorite GF all purpose flour (I used Bob's Red Mill GF all purpose flour). The real key to me is the egg whites. Make sure you whip them to nice stiff peaks and fold them in until thoroughly incorporated.
I set up a cast iron skillet on my grill's side burner and fried the rings outside while the steak was grilling - thus avoiding heating the house too much on a hot summer day. I sliced my rings about 1/4" thick. Don't be afraid to get messy! Dip your rings in the batter and then place in the hot oil and keep turning them with tongs until golden brown on both sides - about 2 - 3 minutes per side. When done, place on paper towels to drain and immediately season with salt. Place the finished rings on a foil-lined baking sheet in a 200° oven to keep warm until ready to serve.
With a simple salad, this was a wonderful Sunday dinner enjoyed by my entire family. I hope you enjoy it as well.