London Broil Steak
Family dinner on 96th street last night was splendid. On Jessica’s request I prepared a London Broil steak with thin cut French Fries and toasted garlic broccoli, for Lyman Pinenut crusted Tilapia with tangerine sauce. In the middle of the table a roasted spaghetti Squash with sautéed red pepper and onions.
The steak sauce was intended to replicate a sauce that we tried at Haru while out celebrating Whittier’s birthday last weekend. It was a wine and soy reduction that finished the steak and then for garnish they topped the steak with thinly cut crisp French fries. Last night the sauce was made with 1 cup of beef stock, 1 cup of ver jus, ½ cup soy sauce, 1 tablespoon ginger powder, ½ tablespoon garlic powder. Combine all in a sauce pan and reduce. Do this in advance of dinner service and warm to finish the plate.
The steak was seasoned with salt for 20 minutes before cooking in a grill pan, 3 minutes per side at high heat then removed and set aside to rest for 10 minutes, the steaks were mid rare. For the broccoli all the tops were cut into large bite size pieces and the stems were peeled and cut to size 1 large head, garlic sliced thin 3 cloves. In a hot skillet add 4 tablespoons olive oil, the garlic then stir until it begins to brown, add the broccoli and stir continuously until it begins to soften remove to the plate, For the fries use 1 large baking potato skinned and sliced thin by hand or with a mandoline. Bring a pan of vegetable oil 3 inches deep to 375 on a high flame and then add 1/3 of the potato at a time stir until they begin to brown, transfer to a paper towel and repeat. To plate slice the steak, spoon the sauce over the steak and then top with French fries.
For the fish (you can use any white fish) coat the fish with egg white followed by a coating of crushed pine nuts, set the fillet into a hot non stick pan over medium heat with 1 tablespoon of vegetable oil. Cook each side for about 2 minutes or until golden brown, remove to a plate w/ broccoli and then wipe the pan clean return it to the heat and add the sauce. For the sauce, in advance clean 2 tangerines, removing the skin and seeds then in a bowl combine the tangerines with 3 tablespoons olive oil and 3 tablespoons verjus.
Add this to the warm pan and stir over medium heat until it reduces by half, pour over the fish and serve.
The steak sauce was intended to replicate a sauce that we tried at Haru while out celebrating Whittier’s birthday last weekend. It was a wine and soy reduction that finished the steak and then for garnish they topped the steak with thinly cut crisp French fries. Last night the sauce was made with 1 cup of beef stock, 1 cup of ver jus, ½ cup soy sauce, 1 tablespoon ginger powder, ½ tablespoon garlic powder. Combine all in a sauce pan and reduce. Do this in advance of dinner service and warm to finish the plate.
The steak was seasoned with salt for 20 minutes before cooking in a grill pan, 3 minutes per side at high heat then removed and set aside to rest for 10 minutes, the steaks were mid rare. For the broccoli all the tops were cut into large bite size pieces and the stems were peeled and cut to size 1 large head, garlic sliced thin 3 cloves. In a hot skillet add 4 tablespoons olive oil, the garlic then stir until it begins to brown, add the broccoli and stir continuously until it begins to soften remove to the plate, For the fries use 1 large baking potato skinned and sliced thin by hand or with a mandoline. Bring a pan of vegetable oil 3 inches deep to 375 on a high flame and then add 1/3 of the potato at a time stir until they begin to brown, transfer to a paper towel and repeat. To plate slice the steak, spoon the sauce over the steak and then top with French fries.
For the fish (you can use any white fish) coat the fish with egg white followed by a coating of crushed pine nuts, set the fillet into a hot non stick pan over medium heat with 1 tablespoon of vegetable oil. Cook each side for about 2 minutes or until golden brown, remove to a plate w/ broccoli and then wipe the pan clean return it to the heat and add the sauce. For the sauce, in advance clean 2 tangerines, removing the skin and seeds then in a bowl combine the tangerines with 3 tablespoons olive oil and 3 tablespoons verjus.
Add this to the warm pan and stir over medium heat until it reduces by half, pour over the fish and serve.
posted by Colin at
5:43 PM
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