My sister and I love a good steak. However, for the past week we've been eating vegetarian. Making a good piece of meat had been on my mind, and I thought I'd make something beautiful out of it! I wanted to experiment with some new flavors and have fun with the colors.
1.5- 2 lb. London broil
1 bunch asparagus
3 Tb. Extra virgin Olive Oil
3 Tbs. Kosher salt
2 Tb. fresh ground black pepper
2 cups sugar snap peas
1 1/2 cups pomegranate seeds
3 Tbs. Dijon mustard (grey poupon)
1/2 c soy sauce
8 dashes toasted sesame oil
4 minced garlic cloves
2 Tb. Toasted Sesame seeds
1) Wash the London broil, and pat it dry. In a large glass bowl marinate the meat with the mustard, soy sauce, 4 dashes of the sesame oil,and minced garlic for an hour or longer if you wish. Take out the meat from the glass bowl and sprinkle 1 Tb. of kosher salt on one side, and the crushed black pepper on the other. Keep the rest of the marinade and juice for later.
2) Set a nonstick grill pan on a high flame. Once the grill pan has reached a high heat (Tip: sprinkle a drop water to check if it evaporates immediately) lay the London broil down on one side for 2 to 3 minutes. Flip the London broil for another 2 to three minutes on the other side, to get a good searing.
3) Put the meat in a pan, and pour the rest of the juice and marinade over (* I scraped the grill pan bits into the marinade before pouring it over the meat. Optional) the meat as well, to add flavor. Quickly cover with foil and set in the oven for 15- 20 minutes on 370°. (For rare to medium rare take the meat out after 15 minutes)
4) While the meat cooks, Peel the beets, and julienne (thin strips) them. Wash and cut the asparagus into three equal parts. Be sure to discard the hard ends. Sprinkle 1 Tb. of kosher salt and the olive oil over the asparagus and beets. Broil on high for 10 minutes.
5) Take the meat out of the oven and uncover. Cut the London broil into 1/2 inch thick pieces and set them on the side.Keep the remaining sauce from the meat.
6)In a large bowl whisk the remaining salt, sesame oil, soy sauce, and 1 Tb of sesame seeds. Also add any of the remaining sauce from the meat pan. Take the beets and asparagus out of the oven, and pour them into the bowl of dressing. Add the sugar snap peas and pomegranate seeds as well. lightly toss the vegetables in the dressing. Gently mix in the meat. Set on a large serving plate, or individual plates and sprinkle with the remaining sesame seeds.
Serve: hot, warm, or room temperature. servings: 5
*Original Rosiest Cheeks Recipe