Chinois Grilled London Broil with Cilantro Mint Vinaigrette
Wolfgang Puck's Labor Day Grilling
Wolfgang Puck showed off his great grilling ideas for Labor Day on "Good Morning America." Check out his recipes for chinois grilled London broil with cilantro mint vinaigrette and grilled vegetables below. *You can replace the London Broil in this recipe with New York, rib-eye, hanger, or flat iron steaks.
Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the London Broils and let them marinate for 1 hour. Remove from the marinade and let stand until ready to cook.
While the meat is marinating, prepare the vinaigrette. To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.
Season the meat with pepper. (Because soy sauce has a lot of salt, you don't have to salt your London Broil). Place the meat on a grill and cook it to no more than medium-rare, for about 5 minutes per side.
Remove the London Broil from the grill and let it rest in a warm place for about 10 minutes.
Slice the London Broil in thin slices and serve drizzle with the cilantro-mint vinaigrette. Served with grilled vegetables.
Rub all the vegetables with the olive oil, salt, pepper, garlic and thyme. Place on a hot grill and grill for 2 minutes on each side. Serve either hot or cold.
Recipes courtesy of Wolfgang Puck ©© 2004