1 1/2 pounds
London Broil
2 tangerines
8 scallions, sliced, plus more
for garnish 1/4 cup soy sauce
4 tablespoons toasted sesame oil
4 teaspoons sugar
4 tablespoons chopped peeled
ginger
6 cloves garlic, minced
Pinch
of red pepper flakes
2 – 3 additional tangerines for sauce
Pierce the steak with a fork
several times on each side. Remove a 2-inch
strip of zest from the tangerines, halve the fruit and squeeze the juice
into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper
flakes and a cup of water to the bag and mix well. Add the meat, seal
the bag and turn to coat. Refrigerate overnight.
Preheat the broiler or grill.
Remove the steak from the bag and reserve the
marinade. Pat the meat dry and place
on the preheated broiler pan or on the grill. Cook until the meat is golden
brown and a thermometer inserted in the thickest part registers 130° for
medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing;
reserve the drippings.
Meanwhile,
boil the marinade in a small pot over medium-high heat. Stir in the juice of 2-3 tangerines and the drippings from the meat. Reduce by half or until
thickened. Slice the meat against the grain and top with scallions.
Serve with the sauce.
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