“Not only is New York City the nation’s melting pot, it is also the casserole, the chafing dish and the charcoal grill.”
The second dinner this week from the freezer a London Broil, refrigerator, fresh asparagus, and pantry sweet potatoes and lots of seasonings for all: I started the “Grilled Bloody Mary London Broil” with a big hunk of frozen beef and placed it into the marinade which will marinate for the greater part of the day, but if using a completely thawed piece of meat, I would marinate for 2-3 hours in the refrigerator. Turn the London broil in the marinade from time to time. The piece of London broil that I had was very thick and took quite a bit longer to grill than a piece that would be about 1+1/2 inches thick, at 30 minutes I had a nice rare to medium rare piece of meat.
Zing Zang’s Bloody Mary London Broil
2+1/2-3 pound thick cut beef top round London broil
Marinade – reserve some marinade for basting during grilling:
Put the London broil into a gallon size zip bag or dish large enough to hold the meat, pour 2 cups of Zing Zang’s Bloody Mary mix punched up with ½ cup Tito’s vodka, 1 tablespoon EVOO, ¼ teaspoon dried marjoram, ¼ teaspoon dried basil, 2 cloves smashed fresh garlic, pinch of celery seed or salt, 1 minced shallot, 1 teaspoon fresh lemon juice and a little lemon zest. Note my marinating time above.
Heat grill to high, clean grates, brush with a little oil, sear the meat on one side for at least 8 minutes (rotate ½ way through to get some criss-cross grill marks, but not necessary), turn steak over and grill for another 7-10 minutes or until thermometer registers rare or medium rare. Allow steak to sit for 5-7 minutes before thinly slicing on the diagonal. I basted the meat with reserved marinade during the grilling time. Serve with any remaining reserved marinade.
Grilled Sweet Potato Slices-2 medium sweet potatoes
Dressing blend thoroughly:
1 tablespoons apple cider vinegar
1/8th cup olive oil
1/8th teaspoon Dijon mustard
1/2 teaspoon citrus salt or kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon Spanish paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon chipotle powder
To do ahead: Place 2 cleaned sweet potatoes in water and bring to a boil, low boil for 7 minutes, rinse with cool water and cool slightly, slice into thick slices brush lightly with dressing, cover with plastic wrap until time to grill. Grill potato slices, brushing with dressing over medium heat until you have grill marks, turn and grill until slices are cooked through. Serve warm
Grilled Asparagus with Sherry Vinaigrette
1 lb, trimmed and cleaned asparagus, thick asparagus spears will take longer on the grill than the tin spears.
Make a dressing for the asparagus:
2 tablespoons sherry vinegar
2 teaspoons fresh lemon juice and some zest
1+1/4 teaspoon Dijon mustard
1 tablespoon honey
3/4 cup blended EVOO and light olive oil
2 teaspoons minced chives
Pinch of mint, chopped
Citrus or Kosher salt and black pepper
Clean and trim fresh asparagus, season lightly with olive oil and citrus or kosher salt. Cover and set aside until ready to grill. Grill asparagus until tender crisp, brushing with dressing, serve warm with remaining dressing