16 October 2010

London Broil with Kim Chi

Not the best photo, I shall have to work on that.

I first encountered Kim Chi at a restaurant in New Orleans called Genghis Khan back in the 1970's. It was a delightful place (I still dream of the fried whole fish) and it hooked me on Kim Chi

Grilled London Broil with Kim Chee and Parslied Potatoes

Grilled London Broil with Kimchi
I served this with parslied potatoes
1 small head Napa cabbage, or Bok Choy, about 1 1/2 pounds 
Coarse salt 
6 large scallions, trimmed and chopped 
6 cloves garlic, minced, or to taste 
1 tablespoon crushed red pepper flakes, or to taste 
2 inches ginger, peeled and minced 
3 tablespoons fish sauce 
2 tablespoons plum vinegar 
1 tsp Black pepper
Shred cabbage crosswise into ½ inch strips and separate the strips. Toss with 1 tablespoon salt and the remaining ingredients. Weigh down with a plate, cover with a cloth and let ferment 1 day or up to a week.  
1 London Broil, about 1 1/2 pounds 
¼ cup soy sauce
1 Tb olive oil
1 tsp chopped rosemary
1 tsp black pepper
4 cloves garlic, minced
1 lime, juiced 
1. Place ingredients, except lime juice, in a pan or bag and marinate 1 to 6 hours.
2. Remove steak from marinade and wipe dry. Place on a heated grill and cook 4 minutes per side. Remove, tent with foil and let it rest. Heat marinade to a boil for 1 minute and add lime juice. Carve against the grain on a 45° angle. Place a portion of Kim Chi on a plate and top with steak. Spoon a little marinade over steak and serve. 
Yields 4 servings. 

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