London broil, otherwise known as “sliced steak,” usually refers to the preparation of flank steak: marinated, grilled, or broiled, and then cut against the grain into thin slices. It is a great way to prepare steak because it cooks quickly and makes perfect sandwiches—if there happens to be any left over. This recipe is one that I often serve to my family at home during the week, but just as often offer up to a large crowd at a weekend dinner party. It’s simple but sophisticated.
- 12 ServingsServings
- 5 pounds London broil (usually comes in 2 pieces)
- 1⁄2 cup soy sauce
- 1⁄4 cup tequila
- Juice of 2 limes
- 5 garlic cloves, minced
- 3 tablespoons minced cilantro
- 2 tablespoons brown sugar
- 1⁄4 teaspoon freshly ground black pepper
- 3 ripe mangoes, cut into 1⁄2-inch pieces, or 3 cups frozen mango chunks, thawed
- 1⁄4 cup cider vinegar
- 1 tablespoon minced fresh ginger
- 1⁄2 jalapeño with seeds, minced
- 1⁄2 teaspoon cumin
- 1 tablespoon minced cilantro
- 1 tablespoon minced fresh mint leaves
Place the meat in a large resealable plastic bag. In a medium bowl, whisk together the soy sauce, tequila, lime juice, garlic, cilantro, sugar, and pepper. Pour the marinade over the meat and seal the bag. Marinate in the refrigerator overnight.
To make the chutney: In a small saucepan, combine the mango and sugar and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes. Using a fork, mash the mangoes to a chunky consistency. Stir in the lime juice, vinegar, ginger, jalapeño, and cumin. Cook for 5 minutes more. Remove from the heat and stir in the cilantro and mint.
Makes about 2 cups.
The chutney may be refrigerated, tightly covered, up to 1 week.
Preheat the oven to 400°F. Heat a large grill pan over medium-high heat until very hot. Remove the meat from the bag, reserving the marinade. Sear the meat on the grill until well browned, about 3 minutes per side. Transfer to a baking dish and pour the marinade over. Bake, uncovered, for 15 minutes for medium rare or 20 minutes for medium. Let the meat rest on a cutting board for about 15 minutes before slicing against the grain into -inch-thick strips. Serve with the chutney.
Source: The Modern Menu
Photography by: Andrew Zuckerman