London Broil Steak Recipes
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Lovell's Smoked London Broil with Ancho Chili Jam and Mediterranean Salad
Ancho chilies pick up smoky tones in this recipe from the chef at Lovells of Lake Forest in Illinois. Itâ€™s great thinly sliced in a sandwich and, paired with this salad, itâ€™s a fusion dish brimming with flavor.
For the Ancho chili jam:
1/2 pound dried Ancho chilies
1/4 cup honey
1/4 cup red currant jelly
1 tablespoon white wine vinegar
4 cloves garlic
1 shallot, quartered
2 London Broil steaks, about 1-1/2 pound each
Mesquite chips, soaked in water for at least 30 minutes
For the Mediterranean salad:
4 tomatoes, large dice
1 onion, small dice
24 pitted Kalamata olives
Juice of 2 lemons
2 tablespoons extra virgin olive oil
Freshly ground pepper
To make the jam: Halve the chilies; remove and discard seeds. Place in a medium glass bowl; pour enough boiling water over chilies to cover them. Cover bowl with a plate; allow chilies to steep 30 minutes to reconstitute. Drain chilies and cool completely in refrigerator. Combine chilies and all other marinade ingredients in a food processor. PurÃ©e until smooth. Chill until ready to use (jam may be made up to 3 days ahead of time).
Rub the steaks with the jam, place in a resealable plastic bag, and marinate for one hour at room temperature.
Meanwhile, make the salad: Combine tomatoes, onion, olives, lemon juice, and oil. Season with salt and pepper to taste. Toss lightly and refrigerate.
Follow the grillâ€™s instructions for using wood chips for smoking. Place steaks in center of cooking grate and grill for 8 to 10 for medium-rare, or until desired doneness, turning once halfway through grilling time. Let steaks rest for 5 minutes before serving. Slice thinly on the diagonal against the grain. Serve warm with the salad on the side.
Makes 6 to 8 servings