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  • Food & Wine Magazine: London Broil With J. Lohr Estates Seven Oaks Cabernet Sauvignon

    London Broil Recipe Image

    Food & Wine
    Jan­u­ary 2021

    Come Jan­u­ary, it’s easy to get lost in the bub­bling com­fort of long-braised meats and hearty stews. But on these short, cold days, I like to shake up the monot­o­ny of mid­win­ter cook­ing with the dra­ma of fire. I beat back the win­ter blues by crank­ing up my broil­er to cre­ate gold­en brown crusts, siz­zling char, and crispy bits that can’t be won from roast­ing. Hence my love for Lon­don broil. Tra­di­tion­al­ly pre pared with flank steak or top round, this clas­sic is the per­fect dish for big-impact week­night cook­ing. And whether your broil­er is gas or elec­tric. the fol­low­ing approach leads to deli­cious­ly charred results.

    Aver­ag­ing about a half inch in thick­ness, flank steak is an ide­al cut of beef for broil­ing, as it takes on a gen­er­ous amount of col­or while main­taining a beau­ti­ful­ly rosy, per­fect­ly medi­um inte­ri­or. Here. I’ve mar­i­nat­ed the steak in a punchy mix of vine­gar and mus­tard-ingre­di­ents you prob­ably have in your pantry right now. Feel free to riff on this basic fla­vor pro­lile with your favorite vinegar­ based bar­be­cue sauce, Ital­ian style dress­ing, or soy-gin­ger mari­nade-just beware of sug­ary sauces that can burn quick­ly under the lick­ing flames. 

    Most essen­tial to build­ing anticipa­tion (and big, beefy fla­vor) is a long rest on a bed of woody herbs, which allows the meat to car­ry­over cook while the juices set­tle. Thin­ly sliced, there is no eas­i­er-or more ver­sa­tile ­way to serve steak in a flash.”

    Lon­don Broil with Rose­mary and Thyme 

    Recipe: Food & Wine and Mary Frances Heck 

    Red wine vine­gar and Worces­ter­shire sauce effort­less­ly infuse quick-cook­ing flank steak with bold fla­vor. Pile the thin­ly sliced steak on crusty rolls for sand­wich­es, or serve with but­tery baked pota­toes and a sal­ad of crisp lettuces.

    Ingre­di­ents

    • 1 (1 ½‑pound) flank steak, trimmed 
    • ½ cup red wine vinegar 
    • 3 Tbsp. neu­tral oil (such as grape­seed), divided
    • 2 Tbsp. Worces­ter­shire sauce
    • 2 Tbsp. Dijon mustard
    • Tbsp. kosher salt
    • 1 Tbsp. light brown sugar
    • 6 gar­lic cloves, grated
    • 1 ½ tsp. black pepper
    • 2 cups mixed woody herb sprigs (such as rose­mary and thyme) 

    Direc­tions

    • Step 1: Place steak in a gal­lon-size ziplock plas­tic bag or bak­ing dish. Com­bine vine­gar, 2 table­spoons oil, Worces­ter­shire sauce, mus­tard, salt, brown sug­ar, gar­lic, and pep­per in a bowl, and whisk until salt and sug­ar are dis­solved. Pour mari­nade over steak, dis­trib­ut­ing mari­nade even­ly. Mar­i­nate steak in refrig­er­a­tor at least 2 hours or up to 24 hours. 
    • Step 2: Remove steak from refrig­er­a­tor; let stand at room tem­per­a­ture 15 min­utes. Remove steak from bag, and trans­fer to a paper tow­el – lined plate; pat dry. Dis­card mari­nade. Rub steak with remain­ing 1 table­spoon oil, and place on a broil­er pan or on a wire rack set inside an alu­minum foil – lined rimmed bak­ing sheet. 
    • Step 3: Arrange herbs on a plat­ter; set aside. Pre­heat oven to high broil with rack posi­tioned 3 to 4 inch­es from heat source. Place broil­er pan in pre­heat­ed oven, and broil steak 5 min­utes. Care­ful­ly remove broil­er pan from oven; flip steak using tongs, and return to oven. Con­tin­ue broil­ing until desired tem­per­a­ture is reached, 2 to 3 min­utes for medi­um-rare (125°F to 135°F). Remove steak from broil­er pan, and place on bed of herbs on plat­ter. Tent with foil, and let rest 10 minutes. 
    • Step 4: Trans­fer steak to a cut­ting board, and carve against the grain into 1/4‑inch-thick slices. Arrange steak slices on bed of herbs on plat­ter. Serve immediately.

    Sug­gest­ed Pairing Robust Cal­i­for­nia Caber­net: 2017 J. Lohr Estates Sev­en Oaks Caber­net Sauvignon 

    Full arti­cle and recipe avail­able here.

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