A passion for produce
Organic, sustainable & local -- foodies are taking the locavore message to heart
Fresh: Farmers markets are a wonderful way to buy your produce, but figuring out how to get the produce home and then what to do with all that bounty is an ongoing issue. (Dan Honda/Contra Costa Times/MCT)
-- Adapted from "EatingWell in Season, The Farmers' Market Cookbook" (2009)
GRILLED LONDON BROIL
2-3 pounds London Broil
2 teaspoons sea salt
6 tablespoons olive oil
6 cloves garlic, minced
1 shallot, minced
2 tablespoons minced fresh rosemary
Balsamic vinegar glaze
3/4 cup Mission Fig Balsamic Vinegar
1 tablespoon butter
1. Puree marinade ingredients in a blender until smooth. Place the London Broil steak in a dish and prick with a dinner fork. Rub each side with sea salt and then with the marinade paste. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
2. For the glaze, simmer -- do not boil -- the balsamic vinegar until reduced by half. Add the tablespoon of butter and let melt.
3. Using paper towels, wipe the marinade paste off the steak; season both sides with pepper. Grill until medium-rare. Slice and serve, with a drizzle of balsamic vinegar glaze.
-- Marinade adapted from Cook's Illustrated, vinegar glaze from Big Paw's Olive Oil and Vinegar, www.bigpawgrub.com