London Broil with Ravigote Sauce

As far as I'm concerned, there should always be room in a recipe collection for one more way to cook a London broil. If you try this one, I think you'll understand why I'm so enthusiastic about it. I found the recipe in The Gourmet Cookbook and it really makes a fine steak. Nowadays, we all know that London broil is a method of cooking, rather than a cut of meat. The true origins of the steak are not known, but we do know that it was originally made with a flank steak that was quickly pan fried and cut across the grain for serving. Flank steak was chosen for the preparation because it was so cheap. Times change, and, because flank steak has become expensive, the name is now applied to any lean cut of beef that needs to be marinated or tenderized before it is grilled. To work as London broil, the cut should have a single muscle like that found in a steak coming from the top round or shoulder. These cuts of beef can be grilled, broiled or pan fried as long as they are not overcooked. The thickness of the steak will determine cooking time. The steaks used by home cooks to make London broil are rarely over 1-1/2 inches in thickness, so it is not difficult to correctly time their cooking. The sauce that is served with this steak adds a wonderful brightness to the dish. It is French in origin and based on a veloute sauce that is cut with white wine vinegar and mustard. It is a perfect accompaniment to London broil and it is much easier to make than a Bearnaise sauce. The steak and the sauce make a wonderful summer meal. I hope you'll try this recipe. It will not disappoint.

London Broil with Ravigote Sauce...from the kitchen of One Perfect Bite adapted from The Gourmet Cookbook

Ingredients:

Marinade

2 tablespoons minced garlic

2 tablespoons soy sauce

2 tablespoons red wine vinegar

1 tablespoon vegetable oil

1/2 teaspoon red pepper flakes

1/2 teaspoon sugar

1/2 teaspoon salt

1 (1-1/2 pound) London Broil, about 1-1/2-inch thick from sirloin or shoulder

Ravigote Sauce

1 tablespoon Dijon mustard

2 teaspoons white wine vinegar

1/3 cup olive oil

1/3 cup finely chopped onion, soaked in water for 3 minutes, drained, and squeezed dry

1 tablespoon minced shallots

1 tablespoon finely chopped chives or scallions

2 tablespoons capers, drained and chopped

2 tablespoons minced fresh parsley

1/4 teaspoon dried tarragon, crumbled

Salt and freshly ground black pepper

Directions:

1) To prepare steak marinade: Combine garlic, soy sauce, vinegar oil, red pepper flakes, sugar and salt in a blender jar. Blend marinade well. Place London Broil in a large resealable plastic bag. Pour marinade over all. Seal bag and marinate at room temperature for 1 hour, turning occasionally. Alternatively, cover and chill overnight.

2) To make sauce: Whisk together mustard and vinegar together in a small bowl. Add oil in slow stream whisking until mixture is emulsified. Stir in onion, shallot, chives, capers, parsley, tarragon, and salt and pepper to taste. Combine ingredients well. (May be made one day in advance and served chilled or slightly warmed.)

3) To grill London Broil: Preheat gas grill on high for 10 minutes. Lightly oil grill rack. Lift steak from marinade. Sear steak, covered, turning once until grill marks appear on both sides, about 2 minutes total. Reduce heat to moderate and grill steak, covered, turning occasionally until meat thermometer registers 120 degrees F, about 8 to 10 minutes. The steak can also be cooked in a well-seasoned grill pan set over moderately high heat, for about 7 minutes per side. Transfer to a plate, tent with foil and let sit for 10 minutes before serving. Thinly slice steak with knife held at a 45 degree angle and serve with sauce. Yield: 4 to 6 servings.