Barbecue London Broil.
Ingredients:
- 2 pounds beef steak (cut 1.1/2 inches
- thick)
- ½ cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons ketchup
- 3 garlic cloves, minced
- 1.1/2 tablespoons vegetable oil
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- ½ teaspoon dried sage
- 1.1/2 teaspoons ground black pepper
- 1 teaspoon paprika
Directions:
- Prepare the steak by scoring a cross
- pattern, about ¼ inch deep, on both sides of the steak.
- Combine the soy sauce, vinegar, ketchup, garlic cloves, vegetable oil,
- rosemary, thyme, and sage until blended thoroughly.
- In a sealable plastic bag place the steak and pour in the marinade.
- Remove as much of the air as possible and seal.
- Allow sitting at room temperature for at least 2 hours, turning occasionally
- to ensure an even coat.
- Just before cooking mix together the black pepper and paprika.
- Remove the steak, and pat dry with a paper towel and then season with the
- pepper mixture.
- Grill for a minute and then flip.
- Continue to repeat the previous step until cooked to your liking.
- Allow resting before slicing into thin strips and serving with vegetables or salad of your choice.
- Serves 4
Beef and Garlic Bouquet
Ingredients:
1.1/2 pound beef steak
6 garlic scapes
½ inch piece of fresh ginger, peeled
Juice one lime
Cilantro leaves
Dozen mint leaves
¼ cup soy sauce
3 tablespoons sesame oil
(for the sauce)
3 pieces of garlic scapes (about 8 inches
in length)
1.1/2 cups creamy peanut butter
½ cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
3 garlic cloves, minced
¼ cup cilantro
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Directions:
- Trim the ends of the scapes to form sharp points, these will act as the
- skewers.
- In a blender combine the trimmed tops of the scapes with the peeled ginger, which you have already sliced.
- Add the lime juice, cilantro, mint and soy sauce and run the blender until it has formed a smooth paste.
- The woody scapes mean this may take some time and will require the sides of the blender to be scraped.
- Lastly, with the blender operational, drizzle in the sesame oil and run until quite smooth.
- Cut the beef steak into cubes and place in a sealable bag, pouring in the marinade and removing as much air as possible.
- Refrigerate overnight, if possible, turning the bag to ensure an evencoating.
- Fire up the grill and begin to put the beef onto the skewers. This may prove a little fiddly so it is quite reasonable to cut a slit into the side of the beef cubes and effectively wrap the beef around the skewer. It will seal again during cooking. Cook on the grill for 10 minutes turning frequently.
- Serves 3 with vegetables or salad of choice.
Fruity Salsa Swordfish
Ingredients:
- 2 pounds of swordfish steak
- Extra virgin olive oil
- Salt
- Ground black pepper
- 4 tablespoons butter
- 1 teaspoon smoked paprika
- 4 sprigs of rosemary
- (for the salsa)
- 1 cup diced pineapple
- ½ cup diced cantaloupe
- ¼ cup minced red onion
- 1 diced avocado
- 3 jalapeno peppers, minced
- Juice of one lime
- ½ cup chopped cilantro
- 2 tablespoons chopped mince
- 2 tablespoons chopped mint
- Salt
Directions:
- Make the salsa ahead of time by
- mixing together the pineapple,
- cantaloupe, avocado, jalapeno, lime
- juice, cilantro, mince, mint, and salt
- in a bowl. Cover and refrigerate overnight.
- Fire up the barbecue before rinsing the swordfish.
- Blot the fish dry with a paper towel,then brush on a light covering of olive oil before seasoning with salt and black pepper.
- In a small saucepan over low heat melt the butter.
- Meanwhile, tie together the sprigs of rosemary into a bunch.
- Add the smoked paprika to the melted butter and whisk using the bunch of rosemary sprigs as the whisk. Being smaller and naturally aromatic and flavorful it imparts just enough to this paprika butter.
- Place the swordfish steaks on the grill and use the bunch of rosemary to apply the paprika butter to the top of the swordfish.
- Turn after about 4 minutes when the grill should just be marking the fish.
- Again baste the fish with the paprika butter using rosemary sprigs, finally untying the sprigs and placing these on top of the steaks.
- Finish cooking, when the fish will become slightly opaque towards the middle.
- Serve with any remaining paprika butter and the salsa on the side.
- Serves 4
