Lately I’ve been into creating hybrid recipes. When two recipes for a similar item are calling out to be tested in my kitchen I’ve been trying to combine them into one stellar dish. Earlier in the week I had earmarked an Avocado Tomato Relish in a Cooking Light magazine to serve with a lime marinated London Broil (an amazing cut of filet steak), but then tasted another alluring preparation of London Broil later in the week.
It was at our friend’s the Korn’s Purim Sedua where we feasted on this most succulent London Broil with a mouth puckering sauce that I literally wanted to drink. When the meat had been polished off and there was still some left over sauce sitting in a very civilized cup, I, in a decidedly uncivilized move, sopped much of it up with hunks of challah. While the irresistible sauce needed no improvements, as soon as the Korns generously shared the family recipe with me, I got to thinking about how well it would pair with some lime zest and that Avocado Tomato Relish.
The Korn’s sauce calls for soy sauce, vinegar, mustard and ketchup get swirled with French’s Worcestershire sauce (one of the few on the market that is not OU-fish). The key ingredient to the Worcestershire sauce is tamarind – an amazingly tart-sweet pod-like tropical fruit. Adding in the zest of one lime only elevated the sauce- the citrus being a natural pairing to the notes of tamarind.
I served this hybrid to a crowd of twelve on Friday night and presented it on a large white round platter – with the meat thinly sliced and laid out along the middle of the dish, drizzled with the thick red-brown sauce, surrounded by the colorful bright green and red relish. That plate got cleared very quickly. It was so pretty – I was sad I wasn’t able to snap a picture for you. Obviously I squirreled away some extra sauce for myself in the refrigerator. You’ll have to let me know if you resisted the urge to simply drink the left over sauce.
1 Grow and Behold London Broil
⅓ cup red wine vinegar
¼ cup ketchup
2 Tbs. oil
2 Tbs. soy sauce
1 Tbs. Worcestershire sauce
1 tsp. Dijon mustard
1 tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
zest of one lime
3 avocados, not overly ripe
½ yellow onion finely diced
2 cloves of garlic crushed
Juice of 2 limes
Zest of 1 lime
1 tbsp olive oil
salt and pepper
Combine all of the ingredients for the sauce in a liquid measuring cup. Lay the meat in a baking dish and poke all over with a fork on both sides. Pour half of the sauce over the meat and allow it to marinate in a refrigerator for several hours, covered.
In the meantime prepare the avocado relish. Chop the avocados and tomatoes. Combine all ingredients in a large bowl. Add the lime zest and juice. Season with olive oil, salt and pepper. Refrigerate.
Preheat the broiler to high. Place an oven rack several inches from the broiler.
Transfer the meat to a broiling pan and broil for 10 minutes on each side. The time under the broiler depends on the thickness of the steak and your preferred meat done-ness.
Allow the meat to rest for at least 10 minutes before slicing. Thinly slice against the grain. Place on the serving platter. Serve drizzled with reserved sauce and alongside the avocado relish.