Tag Archives: wine

Sale Meat Special: Rosemary Garlic London Broil

Oh, what you can do with a good sale and some free stuff!  Times are still tough, and I constantly find myself in need of a healthy, delicious, and satisfying meal on the cheap, the real cheap.  But, I honestly have a hard time sacrificing quality for price.  I struggle with it throughout nearly every visit to the market.  So when I find something like gorgeous, lean, slabs of london broil (in reality it’s a preparation, not a cut, but we all know it as the latter), for less than three dollars per pound, I get excited, I can’t help it.  The promise of an awesome steak dinner that’s not only easy, but affordable, and quick, just lights my fire.  Not only that, a few weeks ago, my buddies over at FoodBuzz sent me an unbelievably generous package of Emeril Brand goodies, for free!  I was siked to be able to use his Steak Rub on a blogworthy dish and I was definitely not disappointed in the product.  Now to the sharing:

Ingredients

Fresh Rosemary (dried would actually work too)

Fresh Garlic

Butter, softened

London Broil Roast (any cut with this label will do)

Steak Seasoning (again, I used Emeril’s Steak Rub)

Kosher Salt

Freshly Ground Black Pepper

Red Wine (as long as it’s not “cooking wine” you’re in good shape)

Process

Okay, the first thing you want to do is gather the ingredients for the Rosemary Garlic Butter.  You’ll need the garlic, rosemary, and of course, the butter (make sure you take this out in advance, or you will have to nuke it like I did, and risk getting it a little too soft, like I also did:)).

001Now, finely chop the rosemary and use a Microplane or finely mince the garlic.  Toss them both in the bowl with the softened butter.

003Now, get crazy with a fork or a rubber spatula and mash it, smash it, and mix it all around.

004If like mine, your butter got a little melted, you want to pop it in the fridge now.  It should be a spreadable consistency.  Now, for the MEAT!  Grab your roast and use a paper towel to pat off any excess moisture.

005Then, liberally (and I mean liberally, the beef needs it) season the roast with salt, pepper, and steak seasoning.  Remember to do both sides, we don’t want meat with flavor on one side, it’s just not right.

006Now it’s time to turn your broiler on.  I use mine on high, which is about 500 degrees.  Before it gets hot though, grab the pan out of it.  If yours doesn’t have a pan, find a flat baking dish that will fit in the broiler.  This next step is kind of messy, so if you’re squeamish about this kind of thing you can put gloves on, but for me, they really just get in the way.  Reserve a couple tablespoons of the butter, then put half of what remains onto the top side of your roast.

008Dig your hands in and rub the butter into the meat.  The surface should be completely covered in the butter mixture.

011Transfer the meat to your broiler pan (or baking dish), buttered side down, then butter the rest of the steak.

013Now, pop the whole pan into the heated broiler.  For a roast about this thick, it will take about seven to eight minutes on each side to cook to medium.  While the meat cooks, you can make a nice red wine reduction sauce.  Grab a small sauce pan and add about a cup of wine (if you are serving more than 2-3 people you will need more).

015Bring the wine to a boil, over high heat.  When it has reduced by half, add your reserved butter.

020

Stir in the butter, lower the heat, and continue to cook until butter is melted in.  Then, remove from heat.  When the steak is cooked to your liking, remove it from the oven and allow to rest.  This is very, very important or your meat will be dry.  I usually give london broil about 10 minutes, but the bigger it is, the longer it needs.

022To serve, slice thinly, against the grain.

025Can you say delicious?  Especially when served up with brown rice and a tomato, mozzarella, and kalamata salad…  HMM, HMM Good.  ENJOY!

029

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Filed under Beef, Uncategorized

A Long, Leisurely Christmas Eve

This year, DH and I spent Christmas Eve at home, just the two of us.  After working many, many hours all throughout December, I couldn’t have asked for anything more.  I cooked slow, we ate slow, we drank slow, and we truly enjoyed.  Because of our love for all things Spanish, I made a leisurely tapas style meal, consisting of two rounds of food.

The Menu

Round One

Kalamata Olives

Manzanilla Olives

Pa Amb Tomaquet

Tempranillo Wine

Pa Amb Tomaquet is a Catalan specialty consisting of lightly toasted bread rubbed with garlic and vine ripened tomatoes and drizzled with extra virgin olive oil, then sprinkled with kosher salt...muy delicioso!

Pa Amb Tomaquet is a Catalan specialty consisting of lightly toasted bread rubbed with garlic and vine ripened tomatoes and drizzled with extra virgin olive oil, then sprinkled with kosher salt...muy delicioso!

Round Two

Roasted Brussel Sprouts with Bacon and Onions

Chorizo

Patatas Bravas

…and, more Tempranillo

My first attempt at brussel sprouts...yeah, they're good.

My first attempt at brussel sprouts...yeah, they're good.

The Star

Patatas Bravas…I searched high and low for a recipe that sounded like what  I ate in Barcelona.  I finally found a recipe that seemed right and they came out terrific.  Probably the best I’m gonna get on this side of the Atlantic.

Behold, a true beauty!

Behold, a true beauty!

Hope everyone ENJOYED their holiday celebrations, and wishing peace, love, prosperity, and of course more good eats in 2009!

3 Comments

Filed under Ethnic, Uncategorized