I am a member of a website called Foodbuzz.com, and it is just a collection of foodies who share their blogs. I like to call myself a foodie because it is cute, but I am not particularly active in the circle. My blog is nowhere near as gorgeous as most of the others connected on that site, but I love to look at the photos and recipes from other people who are more experienced than me. I came across an especially delicious looking recipe for a London Broil when I was browsing this past week, and I decided that I had to make it. Recipe courtesy of Savour the Senses blog.
I have only ever broiled something in my oven once because I am not very good at cooking meat to begin with, and I find it difficult to judge when meat is done when it is being broiled. I also had no idea what pizzaiola sauce was before making this recipe. I gather that it is just a red sauce made with tomatoes and bell peppers. The sauce was supposed to be transferred to a blender and pulsed once the cooking was finished, but I decided that was more trouble than it’s worth and just went with a super chunky sauce. I can deal with chunky vegetables when they are soft, so it was no problem, and moving it to a blender probably would have been a gigantic mess.
I used a one pound beef top round roast for this, but my cooking time ended up being pretty close to what the recipe called for with a two pound roast. I think I am just a wimp when it comes to raw meat. It was still very pink on the inside, but it wasn’t medium rare like it was supposed to be. It was more like medium, which is what I like. Serve this with some salad and a red wine, and you are all set for a delicious weekend dinner.
London Broil with Pizzaiola Sauce
2 lb beef top round roast (or flank steak if you want a little bit cheaper option)
1/2 cup red wine
1/4 cup Worcestershire sauce
2 Tbsp Frank’s Red Hot sauce (I just used whatever I had)
4 cloves garlic (thinly sliced)
1 onion (chopped)
1/2 cup parsley (chopped)
3 Tbsp black pepper
3 Tbsp oregano (chopped)
2 Tbsp olive oil
1 onion (diced)
2 cloves garlic (minced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
2 Tbsp freshly chopped parsley
1 Tbsp freshly chopped cilantro
2 tsp freshly chopped oregano
1 large can (32 oz) crushed tomatoes
1 bay leaf
1/4 cup pepperoncinis (in a jar, sliced)
In a large bag or dish, cover the meat with the red wine, Worcestershire sauce, and hot sauce. Add 4 cloves garlic, 1 onion, 1/4 cup parsley, 3 Tbsp black pepper, and 3 Tbsp oregano to the mixture and evenly cover. Zip the bag or cover the dish and let the meat marinate in the fridge for about five hours (I left it for about ten hours).
Once the meat is ready, preheat the oven broiler and remove the meat from the refrigerator. Place the cut of meat into a well greased baking dish and broil on high until cooked to desired doneness (about 8 to 10 minutes per side for medium rare). Remove the beef from the oven and let rest for 15 minutes.
Meanwhile, begin the sauce by heating 2 Tbsp olive oil in a large saucepan over medium heat. Add the diced onion, 2 cloves garlic, red bell and green bell peppers and cook until soft (about 5-8 minutes). Stir in the parsley, cilantro, and oregano, then add the tomatoes and bay leaf. Bring the mixture to a boil then reduce heat and let simmer for 20 minutes. You can leave it chunky like I did or pour the sauce into a blender and pulse until consistent throughout. Set aside and keep warm.
Slice the beef, drizzle with sauce, and garnish with pepperoncinis to serve.