Last weekend was one of those that makes me happy to count myself among the hallowed ranks of food bloggers. Starting Friday afternoon and finishing with Saturday's lunch, not only had I tried out three brand new recipes, I really liked all three of them too. There was the delicious, buttery shortbread cookies, the easy and soon to be even further adapted homemade granola, and finally there was what I consider the best meal I have had all month (and that includes a dinner at me and Ben's favorite Chi-town suburb restaurant): This spiced London broil recipe that we sliced and served up taco style for Saturday afternoon late lunch. This was the perfect lazy Saturday late afternoon lunch, it wasn't too much stress to put together and it was soul satisfying. This beef, served on a tortilla-vehicle or not, is delicious.
Can anyone say 3 for 3? Booyah.
Garlicky, Smoky London Broil with Chipotle Chiles
from NYT 9/2/11 Dining Section
4 Tbsp. pureed chipotle chiles in adobo
2 Tbsp. honey
6 garlic cloves, minced
4 Tbsp. extra-virgin olive oil
2-2.5 lbs. London broil
2 tsp. kosher salt
1/4 c. cilantro, chopped
1 small jalapeno, diced
Juice of half a lime
In large bowl, whisk together chipotle chiles, honey and garlic. Stream in olive oil, whisking to combine.
Season steak liberally on both sides with salt. Place in bowl with marinade and rub both sides with marinade. Cover and let marinade for 30 minutes to 24 hours. If leaving to marinade longer than 30 minutes, refrigerate.
Let meat come to room temperature (if refrigerated). Heat large skillet on medium high heat. Add small swirl of canola oil and let warm. Add steak to pan and cook 4-5 minutes on each side, for medium rare. Remove steak from heat and let rest 10 minutes.
While meat is marinading, cooking or resting, make salsa. Combine all ingredients in small bowl and mix well with lime juice. Warm tortillas in skillet over medium heat. Once meat is rested, cut in thin slices. Pile high on corn tortilla meat and salsa and top with a squirt of lime. Enjoy!
Note: The original recipe called for the steak to be grilled. The next go around for me, I will more than likely broil it. Either way, I'm sure it'll be just as freaking delicious!