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Saturday, February 12, 2011
Grilled London Broil with Peppercorn and Shallot Gravy
Grilled London Broil
1 3lb. London Broil rinsed and patted dry
2 Large Garlic Cloves finely minced
6 Tblspn. Sea Salt
6 Tblspn. Coarse Ground Black Pepper
3 Tblspn. Paprika
1 Tspn. Cumin
1 Tspn. Tumeric
1 Tspn. Ground Corriander
1/4 Cup Dried Italian Parsley
1/8 Cup Dried Basil
2 Tblspn. Dried Thyme
1/3 Cup Extra Virgin Olive Oil
Combine minced Garlic and all dry ingredients in a bowl and mix until ingredients are incorporated. Drizzle extra virgin olive oil into the mixture and form a paste. Place the London Broil on a large plate or board and rub paste on both sides and edges (massage the paste onto the meat to coat well). Cover with plastic wrap and refrigerate for 5 to 24 hours depending on the preparation time available to you.
Remove from refrigerator and allow to stand for 40 minutes prior to grilling.
Grill over high heat to form a nice golden brown crust on each side. Reduce heat to medium high and grill until desired doneness. (Approximately 8 minutes on each side for medium well.)
Remove from grill and allow to stand for 10 - 20 minutes prior to slicing. Slice meat on the bias for thin strips.
Peppercorn and Shallot Gravy
1 Medium Shallot chopped
2 Tblspn. Whole Black Peppercorns
1 Dried Bay Leaf
1/2 Tspn. Sea Salt
3 Tblspn. Gluten Free Flour (or regular white flour for unrestricted diet)
3 Tblspn. Unsalted Butter
2 Cups of Beef Stock
Place unsalted butter in a deep sided skillet and melt over medium heat. Add chopped shallots and cook until shallots soften. Add flour and increase heat to medium high and stir until mixture thickens and turns a deep golden color. (Be sure to keep stirring to avoid burning.) Add beef stock, dried bay leaf, pepper corns and salt. Use a whisk to incorporate all ingredients. Allow gravy to come to a boil and continue stirring. Adjust heat if necessary, but you will want the gravy to thicken at a low boil. Allow to cook uncovered until the gravy thickens to desired consistency. Taste and adjust salt and pepper to taste.
Remove Bay Leaf and spoon Gravy over the London Broil.