Cookbook: Dinner, changing the game by Melissa Clark melissaclark.net
This is one of the excellent cookbooks that even a novice like myself can understand. Simple. Straightforward. Non-fussy. My kind of cookbook!
I typically throw my steak under the broiler or on the grill with nothing more than salt and pepper. The marinade for this London Broil was excellent and made me look somewhat like a real cook in front of friends who are oh-so-familiar with my non-cooking skills.
As a side note, I used a fresh jalapeno for the marinade but used some from a jar for the garnishment due to the fact that I mistakenly only bought one fresh jalapeno when I was supposed to buy two.
- 1 1/2 pounds boneless steak, such as skirt, strip, ribeye, flank, or London broil
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper to taste
- 1 bunch fresh cilantro (about 3 ounces)
- 2 tablespoons honey
- Finely grated zest and juice of 1 lime
- 1 teaspoon soy sauce
- 2 jalapenos, seeded if you like it milder, and minced, plus more sliced jalapeno for garnish if desired
- 2 tablespoons extra-virgin olive oil
- Step 1 Season the steak with the 1 teaspoon salt and with pepper to taste. Separate the cilantro stems from the leaves. Finely chop enough stems to make 1/2 cup, and add them to a shallow bowl large enough to hold the steak. Stir in the honey, lime zest and juice, soy sauce, minced jalapenos, and olive oil. Add the steak and turn it to coat with marinade. Cover and refrigerate for at least 2 hours and up to 24 hours.
- Step 2 Heat a grill or broiler to high
- Step 3 Place the meat on a broiler pan or rimmed baking sheet if you are broiling it. Grill the meat over direct heat or under the broiler until it is nicely browned on both sides an done to your taste. Then transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
- Step 4 Slice the steak against the grain and serve, topped with the reserved cilantro leaves, sliced jalapeno if you like, and additional salt if needed