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LONDON BROIL WITH RAVIGOTE SAUCE
London Broil with Ravigote Sauce
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INGREDIENTS
- Marinade:
- 2 Tablespoons minced garlic
- 2 Tablespoons soy sauce
- 2 Tablespoons red wine vinegar
- 1 Tablespoon vegetable oil
- 1/2 Teaspoon sugar
- 1/2 Teaspoon salt
- Ravigote Sauce:
- 1/3 Cup Finely chopped onion
- 1 Tablespoon Dijon mustard
- 2 Teaspoons white vinegar
- 1/3 Cup olive oil
- 1 Tablespoon minced shallot
- 1 Tablespoon minced green scallion, or chives
- 2 Tablespoons drained capers
- 2 Tablespoons minced parsley
- 1/4 Teaspoon dried tarragon, crushed
- Salt & Pepper
DIRECTIONS
Marinade:
Blend all marinade ingredients in blender or food processor. Pour into sealable plastic bag and add London broil. Marinate at room temperature 1 hour or chill overnight; turn occasionally.
Preheat grill. Remove London broil from marinade and drain. Place 1" from heat 8-10 minutes per side or until meat thermometer reads 130 degrees. Transfer to cutting board and let stand 10 minutes. Slice thin and serve with Ravigote Sauce.
Ravigote Sauce:
Soak onion in water for 3 minutes; drain and squeeze dry. In a small bowl whisk together mustard and vinegar. Add oil slowly, whisking to emulsify, then stir in remaining ingredients; mix well
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