Thursday, September 17, 2009

Welcome back, London Broil

Marinated London Broil
Cooking Light Annual Recipes 2009 Copyright 2008

1/2 cup chopped shallots
1/4 cup low-sodium soy sauce
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh thyme
1 teaspoon dried oregano
4 garlic cloves, minced
1 (2-pound) boneless top round steak, trimmed
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

2. Preheat broiler.

3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. I cooked it on the Griddler. Let stand 10 minutes before slicing against the grain.

Yield:8 servings (serving size: 3 ounces)

Nutritional Information Calories:228 (30% from fat) Fat:7.5g (sat 2.5g,mono 3.3 ,poly 0.4g) Protein:36.6g Carbohydrate:1.2g Fiber:0.1g Cholesterol:93mg Iron:3.4mg Sodium:263mg Calcium:12mg

While this steak turned out delicious, I think I would have had similar results with marinades that didn't require any expensive ingredients. Shallots aren't all that inexpensive around here, if you can even find any worth buying. And then they get scraped away! I think onions would have sufficed.

I did think it was a bit too lemony. In defense of the recipe though, I marinated this while I was at work all day, not just for 2 hours. So maybe, just maybe, it wouldn't have been as lemony if I had followed the instructions.

I wanted to grill this outside but the weather was threatening so I used the Griddler and I thought it did an excellent job.

I used to make 'London Broil' (top round) a lot but I either made it too often or just hit a few recipes that didn't work for me, and I stopped considering it as a dinner option. I picked this up on a buy one get one free offer and now I wish I had stocked up.

Question of the Day: Do you ever cook with shallots?


Lisa said...

rarely, I agree that they're too expensive, but I do like them. I typically subsitute sweet onion or red onion.

frances said...

I cook with shallots all the time, but then again, I'm a shameless foodie, lol.

They aren't terribly expensive where I live. If they were I would probably use them less.