Description of this recipe: This recipe delivers a complete and satisfying meal, featuring a tender and flavorful London broil steak charred to perfection under the broiler. Paired with crisp-tender asparagus and a vibrant, tangy Gribiche sauce, it’s a delightful combination of textures and tastes that’s surprisingly easy to prepare. The Gribiche sauce, a French-style egg sauce, elevates the dish with its bright acidity and herbaceous notes.
Why you will love this recipe: You’ll love this recipe because it’s a quick and impressive weeknight dinner that doesn’t sacrifice flavor. Broiling the steak and asparagus provides a delicious char while keeping the cooking time minimal. The Gribiche sauce is a standout element, offering a fresh and exciting alternative to traditional steak sauces. It’s also a versatile recipe – you can easily substitute other vegetables for the asparagus or use different cuts of steak depending on your preference and budget. The combination of rich, savory steak, bright vegetables, and tangy sauce is a guaranteed crowd-pleaser.
Ingredients:
For the London Broil:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, smashed
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 2 pounds top round London broil steak (½ to 1 inch thick)
For the Gribiche:
- 3 large eggs
- ¼ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper
- 1 cup fresh parsley, finely chopped
- 2 tablespoons dried chives
- 1 tablespoon drained capers, roughly chopped
- 6 cornichons, roughly chopped
For the Asparagus:
- 2 pounds pencil-thin asparagus, woody stems removed
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Preparation:
Step 1: Marinate the Steak:
Place a resealable plastic bag in a bowl. This makes it easier to add the ingredients without making a mess. Add 2 tablespoons olive oil, 2 tablespoons Worcestershire sauce, 4 smashed garlic cloves, and the juice of 1 lemon to the bag. Season generously with about 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper. Whisk all the ingredients together in the bag to ensure they are well combined, creating a flavorful marinade. Add the 2-pound London broil steak to the bag, seal it tightly, and massage the marinade into the steak, coating it evenly. Marinate the steak at room temperature for 1 hour, flipping the bag halfway through to ensure both sides of the steak are equally marinated. Alternatively, for a deeper flavor, refrigerate the steak overnight; if refrigerating, bring the steak to room temperature for about 20 minutes before cooking. This will help it cook more evenly.
Step 2: Prepare the Gribiche Sauce:
Begin by placing 3 large eggs in a saucepan and covering them with cold water. Bring the water to a boil and cook the eggs for 10 minutes to hard-boil them. Once cooked, immediately transfer the eggs to a bowl of ice water to cool them down completely. This will stop the cooking process and make them easier to peel. Once the eggs are cooled, peel them carefully and chop them into small pieces. In a separate bowl, whisk together ¼ cup of extra-virgin olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of white wine vinegar, and 1 grated garlic clove. Season the mixture with about ½ teaspoon of kosher salt and ½ teaspoon of black pepper. Add 1 cup of finely chopped fresh parsley, 2 tablespoons of dried chives, 1 tablespoon of drained and roughly chopped capers, and 6 roughly chopped cornichons to the bowl. Gently fold in the chopped hard-boiled eggs, being careful not to mash them. Cover the bowl with plastic wrap and let the Gribiche sauce sit at room temperature for at least 30 minutes to allow the flavors to meld together. You can also refrigerate it for up to 2 days; if refrigerating, bring it to room temperature before serving.
Step 3: Broil the Steak:
Preheat your broiler to high and position a foil-lined baking sheet inside the oven. Ensure the baking sheet is hot before placing the steak on it. Remove the steak from the marinade and discard the smashed garlic cloves. Place the marinated London broil steak on the hot, foil-lined baking sheet. Broil the steak for approximately 6–10 minutes, keeping a close watch to prevent burning. The exact cooking time will depend on the thickness of the steak and the intensity of your broiler. Aim for an internal temperature of 120–125°F for medium-rare. Use a meat thermometer to check the internal temperature accurately. Once the steak reaches the desired temperature, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Step 4: Broil the Asparagus:
While the steak is resting, prepare the asparagus. Take 2 pounds of pencil-thin asparagus and snap off the woody ends. In a bowl, toss the asparagus with 1 tablespoon of extra-virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Spread the seasoned asparagus in a single layer on the same foil-lined baking sheet that was used for the steak. Broil the asparagus for about 3 minutes, or until it turns bright green and is crisp-tender. Be careful not to overcook the asparagus, as it can become mushy.
Step 5: Plate & Serve:
After the steak has rested for 10 minutes, slice it thinly against the grain. This will make it more tender and easier to chew. Arrange the sliced steak on a serving platter. Add the broiled asparagus alongside the steak. Spoon the prepared Gribiche sauce generously over the sliced steak, allowing it to drizzle down and coat the steak. Serve immediately and enjoy the combination of the tender steak, crisp-tender asparagus, and flavorful Gribiche sauce.
Cooking Rating: Easy to Medium
Serving Suggestions:
- Serve with a side of crusty bread to soak up the delicious Gribiche sauce.
- A simple green salad complements the richness of the steak.
- Roasted potatoes or sweet potatoes are a great alternative to asparagus.
- For a heartier meal, serve with quinoa or couscous.
- Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red wine like Pinot Noir.
Tips:
- For the best flavor, marinate the steak overnight.
- Don’t overcook the asparagus; it should be bright green and crisp-tender.
- The Gribiche sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- If you don’t have a broiler, you can grill the steak and asparagus instead.
- Make sure the broiler is preheated and the pan is hot before adding the steak to get a good sear.
Prep Time: 20 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 35 minutes (plus marinating time)
Nutritional Information: (Approximate, per serving)
Calories: 650
Protein: 55g
Sodium: 700mg
Conclusion:
This Charred London Broil & Asparagus with Zesty Gribiche Sauce recipe is a flavorful and satisfying meal that’s perfect for a weeknight dinner or a special occasion. The combination of the tender steak, crisp-tender asparagus, and tangy Gribiche sauce creates a delightful culinary experience. With its simple preparation and impressive results, this recipe is sure to become a favorite. Enjoy the vibrant flavors and textures of this delicious dish!
Question and Answers:
- Can I use a different cut of steak?
- Yes, you can substitute other cuts of steak for the London broil. Flank steak, skirt steak, or even sirloin steak would work well. Keep in mind that the cooking time may vary depending on the thickness of the steak, so use a meat thermometer to ensure it’s cooked to your desired level of doneness.
- Can I make the Gribiche sauce ahead of time?
- Absolutely! The Gribiche sauce can be made up to 2 days in advance and stored in the refrigerator. Just be sure to bring it to room temperature before serving to allow the flavors to meld together and the oil to emulsify properly. Give it a good stir before serving.
- What if I don’t have dried chives?
- If you don’t have dried chives, you can substitute them with fresh chives. Use about 2 tablespoons of finely chopped fresh chives in place of the dried chives. You can also use other fresh herbs like tarragon or dill for a slightly different flavor profile.
- Can I grill the steak and asparagus instead of broiling?
- Yes, grilling is a great alternative to broiling. Preheat your grill to medium-high heat and grill the steak for about 4-6 minutes per side, or until it reaches your desired level of doneness. Grill the asparagus for about 3-5 minutes, turning occasionally, until it’s bright green and crisp-tender.
- What can I serve with this dish besides asparagus?
- If you don’t have asparagus or prefer a different vegetable, you can substitute it with other options like broccoli, green beans, or zucchini. Simply toss the vegetables with olive oil, salt, and pepper and broil or grill them until they’re tender-crisp. Roasted potatoes or sweet potatoes are also a great option.
