Three Stepping London Broil
Two 3# London Broils marinated for eight hours in the marinade listed below.
Marinade
1C Water
1C Soy sauce
3T Fish sauce
3T Worcestershire sauce
1 medium white onion, chopped
1C Pineapple juice
1C Crushed Pineapple
3t Sugar
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170408_162918030_zpsjjedobzr.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170408_162918030_zpsjjedobzr.jpg.html)
Smoke over Mesquite at 225'F until 120'F internal temp
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170408_173748946_zpscxdebnc1.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170408_173748946_zpscxdebnc1.jpg.html)
Then on to a preheated 500'F+ grill and bring the IT to 135'F
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170408_174511331_zpsgikwwevs.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170408_174511331_zpsgikwwevs.jpg.html)
Rest for 1/2 hour and slice thin across the grain
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170408_181212097_zps1peq490s.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170408_181212097_zps1peq490s.jpg.html)
Baby Bok Choi with Onions, sauteed in Garlic oil, Soy sauce and Fish sauce
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170408_181534808_zpsmhdbmuxo.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170408_181534808_zpsmhdbmuxo.jpg.html)
Fruit Salad, Lychee, Longan, Kiwi, Pineapple, Pecans and all drizzled in Honey
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170408_183913662_zpstj0ba9q3.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170408_183913662_zpstj0ba9q3.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170408_170725055_zpsnlts1gjn.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170408_170725055_zpsnlts1gjn.jpg.html)
Money Shot
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20170408_181838120_zpsbrqvtssh.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20170408_181838120_zpsbrqvtssh.jpg.html)
Ohh man! I just ate and now I'm hungry again.
Thanks!
Steve
You never cease to amaze. I need to try that marinade. I remember years ago I had a similar one that didn't have the Worcestershire or fish sauce and I think had honey instead of sugar. I used it for a quick marinade for Dolphin or AJ on the grill.
That London Broil looks perfect. A very under rated cut of meat that is under utilized today.
Scott
I've got to stop going to the recipe section in the morning! I haven't even started on my honey- do list for the day, and my stomach is already grumbling ;D
Oh well, the list can wait a bit, time to run down to the store for London broil and pineapple juice and pieces!
Brett
Our own Chile -- looks fabulous and delicious!
Chef de cuisine - Wikipedia
Food expert, kitchen planning and management skills. Chef de cuisine or executive chef is the main chef in a restaurant. The chef de cuisine is in charge of every other functional chef in the kitchen. This position is also known as grand chef, chef manager, head chef, or master chef
Well done!
Fred
Quote from: swill88 on April 09, 2017, 02:20:24 AM
Ohh man! I just ate and now I'm hungry again.
Thanks!
Steve
You're welcome, and thank you.
Quote from: conchydong on April 09, 2017, 12:51:09 PM
You never cease to amaze. I need to try that marinade. I remember years ago I had a similar one that didn't have the Worcestershire or fish sauce and I think had honey instead of sugar. I used it for a quick marinade for Dolphin or AJ on the grill.
That London Broil looks perfect. A very under rated cut of meat that is under utilized today.
Scott
Yes'sir, under rated/utilized, but a great way to feed a bunch of people tasty steak on the cheap.
I fairly a newcomer to Fish Sauce but I loved it from day one, it's flavor and versatility is just off the charts.
I suggest anyone who cooks get well acquainted with it, it's not just for Asian cooking.