Ancho chillies pick up smoky tones in this recipe from the chef at
Lovells of Lake Forest in Illinois. It's great thinly sliced in a
sandwich and, paired with this salad, it's a fusion dish brimming with
flavour.
For the Ancho chilli jam:
1/2
pound dried Ancho chillies
1/4 cup honey
1/4 cup red currant jelly
1
tablespoon white wine vinegar
4 cloves garlic
1 shallot,
quartered
2 London Broil steaks, about 1-1/2 pound each
Mesquite
chips, soaked in water for at least 30 minutes
For the
Mediterranean salad:
4 tomatoes, large dice
1 onion,
small dice
24 pitted Kalamata olives
Juice of 2 lemons
2
tablespoons extra virgin olive oil
Salt
Freshly ground pepper
To
make the jam: Halve the chillies; remove and discard seeds. Place in a
medium glass bowl; pour enough boiling water over chillies to cover
them. Cover bowl with a plate; allow chillies to steep 30 minutes to
reconstitute. Drain chillies and cool completely in refrigerator.
Combine chillies and all other marinade ingredients in a food processor.
Purée until smooth. Chill until ready to use (jam may be made up to 3
days ahead of time).
Rub the steaks with the jam, place in a
resealable plastic bag, and marinate for one hour at room temperature.
Meanwhile,
make the salad: Combine tomatoes, onion, olives, lemon juice, and oil.
Season with salt and pepper to taste. Toss lightly and refrigerate.
Follow
the grill's instructions for using wood chips for smoking. Place steaks
in centre of cooking grate and grill for 8 to 10 for medium-rare, or
until desired doneness, turning once halfway through grilling time. Let
steaks rest for 5 minutes before serving. Slice thinly on the diagonal
against the grain. Serve warm with the salad on the side.
Makes 6
to 8 servings.
Beef buying tips:
* The
meat needs to be dark in color - meaning it has been hung well and
mature.
* A thick covering of fat which adds flavor and prevents
the joint from drying out during cooking.
* The meat should be
marbled. Marbling is small slivers of fat running through the flesh.
Again this adds flavor and prevents drying out during cooking.
Lovells of Lake Forest in Illinois. It's great thinly sliced in a
sandwich and, paired with this salad, it's a fusion dish brimming with
flavour.
For the Ancho chilli jam:
1/2
pound dried Ancho chillies
1/4 cup honey
1/4 cup red currant jelly
1
tablespoon white wine vinegar
4 cloves garlic
1 shallot,
quartered
2 London Broil steaks, about 1-1/2 pound each
Mesquite
chips, soaked in water for at least 30 minutes
For the
Mediterranean salad:
4 tomatoes, large dice
1 onion,
small dice
24 pitted Kalamata olives
Juice of 2 lemons
2
tablespoons extra virgin olive oil
Salt
Freshly ground pepper
To
make the jam: Halve the chillies; remove and discard seeds. Place in a
medium glass bowl; pour enough boiling water over chillies to cover
them. Cover bowl with a plate; allow chillies to steep 30 minutes to
reconstitute. Drain chillies and cool completely in refrigerator.
Combine chillies and all other marinade ingredients in a food processor.
Purée until smooth. Chill until ready to use (jam may be made up to 3
days ahead of time).
Rub the steaks with the jam, place in a
resealable plastic bag, and marinate for one hour at room temperature.
Meanwhile,
make the salad: Combine tomatoes, onion, olives, lemon juice, and oil.
Season with salt and pepper to taste. Toss lightly and refrigerate.
Follow
the grill's instructions for using wood chips for smoking. Place steaks
in centre of cooking grate and grill for 8 to 10 for medium-rare, or
until desired doneness, turning once halfway through grilling time. Let
steaks rest for 5 minutes before serving. Slice thinly on the diagonal
against the grain. Serve warm with the salad on the side.
Makes 6
to 8 servings.
Beef buying tips:
* The
meat needs to be dark in color - meaning it has been hung well and
mature.
* A thick covering of fat which adds flavor and prevents
the joint from drying out during cooking.
* The meat should be
marbled. Marbling is small slivers of fat running through the flesh.
Again this adds flavor and prevents drying out during cooking.
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