LONDON BROIL. NOT A BIG FAN. I WOULD MUCH RATHER A BONE-IN RIB EYE TWO INCHES THICK. BUT WHEN IT COMES TO FIREHOUSE COOKING, IT'S ALWAYS WISE TO SHOP ON A BUDGET. HENCE, THE LONDON BROIL ON TONIGHT'S MENU. BUT AFTER A LITTLE MARINATING AND GRILLING IT IS READY FOR THE BRIGHT HERBACEOUS CHIMICHURRI SAUCE TO IT TAKE TO ANOTHER LEVEL....
NOTHING BEATS GARDEN FRESH HERBS. ONE OF THE MANY REASONS I LOVE THIS TIME OF YEAR!
THE SMELL COMING OFF THIS MARINADE IS ENOUGH TO MAKE YOUR MOUTH WATER. THESE BOLD ASSERTIVE FLAVORS ARE PERFECT FOR A LARGER STEAK LIKE LONDON BROIL.
CHIMICHURRI SAUCE IS AN ARGENTINIAN GREEN SAUCE TRADITIONALLY SERVED WITH GRILLED MEATS. COMPRISED MOSTLY OF PARSLEY, GARLIC, ONIONS, OLIVE OIL AND VINEGAR, IT ADDS A NICE "POP" TO RICH CUTS OF MEAT THAT HAVE BEEN KISSED BY THE GRILL.
HERE IS A TECHNIQUE I LEARNED FROM BBQ GOD ADAM PERRY LANG. IT'S CALLED MAKING A BOARD SAUCE. ESSENTIALLY, YOU PUT YOUR SAUCE ON THE CUTTING BOARD, THEN LAY YOUR MEAT ON TOP. PROCEED TO CARVE AND AS THE JUICES COLLECT ON THE BOARD, THEY MINGLE INTO THE SAUCE. IT'S SO SIMPLE IT'S RIDICULOUS..
STEAK MARINADE:
2 SPRIGS OF ROSEMARY, leaves removed and chopped
4 SPRIGS OF THYME, leaves removed and chopped
4 CLOVES OF GARLIC, smashed
1 CUP OF OLIVE OIL
1/2 CUP OF DRY RED WINE
2 TBS. OF SOY SAUCE
SALT AND PEPPER
PLACE ALL INGREDIENTS IN A BOWL OR SHALLOW DISH. STIR TO COMBINE AND ADD THE STEAK. MARINATE ATLEAST 4 HOURS
CHIMICHURRI SAUCE:
LARGE BUNCH OF PARSLEY, rough chopped
SMALL HANDFUL OF BASIL, rough chopped
1 LARGE SHALLOT, chopped
3 CLOVES OF GARLIC, chopped
3 TBS. TARRAGON VINEGAR, substitute white or red wine vinegar if needed
LARGE PINCH OF RED PEPPER FLAKE
SALT AND PEPPER TO TASTE
OLIVE OIL
PLACE ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER. PULSE WHILE ADDING OIL SLOWLY UNTIL A SAUCE IS FORMED. SERVE OVER GRILLED MEATS OR EVEN SHRIMP
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STAY SAFE, EAT WELL!