Thursday, September 15, 2011

Garlicky, Smoky London Broil with Chipotle Chiles

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. 

When I was back on campus last week for the career fair, I snuck into one of the dining halls and grabbed a copy of that Wednesday's New York Times.  Notre Dame was great about always having, not only our school newspaper, the Observer, readily available, but also current New York Times, USA Todays and Chicago Tribunes.  It was an easy way to make sure we weren't completely enveloped in the ND bubble, and for me it meant two things:  NYT Crossword puzzles daily and the Wednesday dining section.  Wednesday's was my favorite newspaper all week, not only was there a whole section devoted to food, complete with recipes and everything, Wednesday meant the crossword puzzle wouldn't be too easy that it wasn't challenging, or too hard that I only got a few boxes filled in.  Yes, it was just right.

I remember once sitting on the bed in Ben's tiny dorm room looking at the dining section while he was busy on his computer.  Lacking scissors and seeing a recipe that I just had to add to my ever growing pile, I started to rip it out by hand, apparently with enough fervor that Ben told me he was concerned I was going all "Beautiful Mind" on him.  That might have been the first time I've admitted to my recipe hoarding problem...

Anyways, back in the present, this recipe came from the New York Times I swiped two weeks ago.  And, as I preached above, it is damn tasty.  The recipe is to simply grill the thing and serve, a method I would not for a second scoff at.  But if you have the time and desire to take it on step further, I'm telling you, think tacos.  I wouldn't have thought about had someone not randomly told me he was craving tacos and I had already decided that I was making this.  I simply whipped up a quick salsa (if you can call it that) with cilantro, onion (red and white, cause that's what I had) and a small jalapeno, thinly sliced the pan-seared beef, and piled it all onto warm corn tortillas.  Tada, tacos.  Add a lime wedge on the side and you are good to go.  And please don't think I am bluffing here, but they were, without a doubt, easily the most tantalizing tacos I have had in a very long time. 

Can anyone say 3 for 3?  Booyah. 

Garlicky, Smoky London Broil with Chipotle Chiles
from NYT 9/2/11 Dining Section

For Steak:
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

For Salsa:
1 medium onion, chopped
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.

For Tacos:
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! 

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