Monday, August 10, 2015

London (Broil) Adventures

A comment I have to look into:

<<<I have always found that the very best thing to do with a piece of meat is to buy it. If you plan on not using within the next 3 days or so, then freeze it.

Otherwise, leave it in the fridge for three days. Just before it starts to turn green, cook it. HOT!

The natural enzymes, etc. that build up in the meat for those few days are actually partially breaking down the meat.
If you do this right, even a cheapo chuck steak can come out marvelously good! >>>

The following is from this site :
and adapted from Amerca's Test Kitchen:

Sesame-Hoisin-Glazed Flank Steak

1/4 cup hoisin sauce (skipped)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons Sriracha sauce (skipped)

1 teaspoon cornstarch

1 (1 1/2 pounds) flank steak or London broil, trimmed

1 tablespoon vegetable oil

1/4 cup chopped fresh cilantro (skipped)

2 teaspoons toasted sesame seeds (skipped)

Whisk the hoisin sauce, rice vinegar, sesame oil, Sriracha sauce and cornstarch together in a medium bowl. Pat the steak dry with paper towels. At this point for my version of the recipe, place the steak inside a large, resealable plastic bag and pour the marinade over the steak. Close the bag and allow the steak to marinade in the refrigerator overnight before proceeding.

Heat the vegetable oil in a large skillet set over medium-high heat until the oil is just smoking. Remove the steak from the marinade, if you did this step, and reserve the marinade. Cook the steak until it is well browned and the meat registers 125 degrees on an instant-read thermometer inserted into the thickest part of the steak (for medium-rare), about 5 to 7 minutes per side. Transfer the steak to a carving board and tent it loosely with aluminum foil, allowing the steak to rest for 5 minutes.

Stir the hoisin mixture into the now-empty skillet and cook over medium-high heat, scraping up any browned bits, until the sauce has thickened, about 2 minutes. Slice the steak thin on the bias against the grain and transfer it to a platter. Stir in any accumulated meat juices into the sauce and spoon the sauce over the meat. Sprinkle the meat with the cilantro and toasted sesame seeds and serve.

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela