Marinated And Grilled London Broil, Emeril's Steak Sauce

Recipe Ingredients

1		London Broil - (abt 2 1/2 lbs)
		= (or flank steak or tri-tip)
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Dry red wine
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Worcestershire sauce
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Creole mustard
		= (or other spicy whole-grain mustard)
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
1 teaspoon	5ml	Coarsely-ground black pepper
4		Garlic cloves - smashed
		Emeril's Homemade Steak Sauce
2 cups	474ml	Chicken stock
2 1/4 lbs	1021g / 36oz	Plum tomatoes - chopped
1 1/4 cups	182g / 6.4oz	Chopped mango
1 cup	62g / 2.2oz	Chopped yellow onions
1/2 lb	227g / 8oz	Turnip - peeled, diced
1		Jalapeño pepper - seeded, minced
1/2 cup	118ml	Ketchup
1/4 cup	40g / 1.4oz	Raisins
1		Cinnamon stick - (abt 2")
2		Whole cloves
3 tablespoons	45ml	Light brown sugar
2 tablespoons	30ml	Rice wine vinegar
2 tablespoons	30ml	Apple cider vinegar
1 tablespoon	15ml	Molasses - plus
1 teaspoon	5ml	Molasses
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Ground coriander
1/4 teaspoon	1.3ml	Chili powder
1/4 teaspoon	1.3ml	Cayenne
2 teaspoons	10ml	Fresh orange juice
1 teaspoon	5ml	Fresh lemon juice

Recipe Instructions

Place the London Broil in a large, plastic resealable bag.

In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, essence, salt, pepper, and garlic. Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for 24 hours (or at least 6 hours).

Preheat a gas or charcoal grill to high heat. (Alternately, preheat the broiler). Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill (or under the broiler) and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before carving.

Slice across the grain into thin diagonal slices. Serve steak with sauce.

For the Emeril's Homemade Steak Sauce: Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeño, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.

Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F26) - from the TV FOOD NETWORK

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