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Leigh Anne Wilkes

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Asian Marinated London Broil & Giveaway

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The Giveway is now closed.  Congratulations to Comment #16 .  Email me your mailing info Sandy S and we will get you y our prize!

Sandy S says  My favorite is a good ribeye or a roast!

This Asian Inspired London Broil is marinaded over night and then cooked to perfection!

Asian Marinaded London Broil

In October I had the opportunity to attend a blogger trip to Ohio hosted by Certified Angus Beef.  It was a blast!  I met so many new amazing bloggers and Certified Angus treated us like royalty.  I also learned ALOT about Certified Angus Beef.

Certified Angus Collage

Certified Angus Beef® (CAB) is a non-profit organization that was formed 36 years ago to increase demand for high-quality Angus beef. In order for any beef product to be labeled as Certified Angus Beef, a strict set of 10 quality specifications must be met, and those standards are upheld by independent USDA beef inspectors!  We did lots of tasting of Certified Angus Beef and believe me, there is a difference.

We had 3 amazing chefs prepare a fabulous dinner for us one night and then we got the chance to work with them in the kitchen!  We headed to the grocery store and purchased our ingredients and then headed into the kitchen.

Certified ANgus 2

I had a blast working with Chef Peter.  I have never successfully cooked a London Broil so we took that on as a challenge!  It is a less expensive cut of meat and I could never get it tender enough for my liking. Chef Peter and I worked together to come up with a yummy Asian inspired  marinade for the London Broil and it turned out amazing!  We let the meat marinade over night and then the next day we cooked it up.

We then had a professional photographer there to photograph our dish!  It was fun to watch him in action.

Certified Angus Beef

photo 3 (5)

Of course I took a lot of photos of my own.  Anything to get the shot!

Certified Angus

I learned alot – the quality of meat DOES make a difference and that I way over cook my meat.  I always thought I only liked well done meat but I was wrong.  Using a meat thermometer is crucial to getting the right  temperature.  The other trick I learned is the importance of slicing the beef the correct way – always against the grain.  It makes a huge difference in the texture of the meat.

Here is my Asian Marinaded  London Broil.

Blogger_LeighAnneWilkes_004

Blogger_LeighAnneWilkes_005

And the fabulous group of bloggers I got to spend the weekend with!
photo

 

Be sure and check out their posts and recipes from our fun weekend.

Cheesesteak Egg Rolls – A Family Feast

 Southwestern Crusted Roast Beef – Barefeet in the Kitchen

Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes & Corn – Family Foodie

Korean Inspired Simple Roast Beef – Foodie with Family

Holiday Roast with Rosemary Veggies – High Heels & Grills

Holiday Steak Bruschetta – Wishes and Dishes

Dinners, Dishes & Desserts

Mrs. Happy Homemaker

Cranberry Glazed Tri Tip Roast – Savory Experiments

And now for the best part!

The folks at Certified Angus Beef are amazing and  they have also generously sponsored this great giveaway along with Le Creuset for one of Your Homebased Mom’s readers!

Roasting Season Giveaway - A Family Feast

 

le-creuset-red-roasting-pan

For your chance to win a Certified Angus Beef Brand Cattlemans’ Premium Collection (includes four 12-ounce strip steaks, four 8-ounce filet mignons, and four 10-ounce rib eyes (Retails for $167.95) and this beautiful Le Creuset Signature 7-Quart Roaster (Retail Value $250), simply tell me in a comment below by 11:59 on Tuesday, November 28th, 2014, “What is your favorite cut of beef?”

Giveaway Terms & Conditions:  Open to anyone 18 years of age or older with a valid US shipping address. (No P.O. Boxes please.)   Winner will be contacted via email so please be sure to comment using a valid email address where we can reach you. Winner will have 48 hours to respond and confirm their shipping address, otherwise a new winner will be selected and so on.

Disclosure: This giveaway is provided by Certified Angus Beef ®   All opinions are my own. #ROASTINGSEASON

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5 from 1 vote

Asian Marinated London Broil & Giveaway

Author Leigh Anne Wilkes

Ingredients

  • 1 London Broil
  • 1 C oyster sauce
  • 1 C ginger soy sauce
  • 1 7 oz. jar of plum sauce
  • 1 Tbsp hot chili sauce
  • 1 7 oz. jar of hoison sauce
  • 1 Tbsp fresh ginger squeeze the juice out after shredding and use juice, throw away the pulp
  • 1 C rice vinegar
  • 4 cloves garlic minced
  • 1/4 C brown sugar
  • 1 C honey
  • 1/2 C pineapple juice
  • 1 Tbsp sesame oil
  • 1/2 C Vegetable oil
  • 1/2 C olive oil
  • green onions for garnish
  • grilled pineapple for garnish

Instructions

  • Combine all ingredients except green onion and pineapple for marinade.
  • Place London Broil and marinade into a container to marinade and cover.
  • Refrigerate over night.
  • Bring meat to room temperature
  • Broil until meat reaches temperature of 128-130 degrees
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Comments

  31. Susan C.

    My favorite cut of beef is the Porterhouse steak…how can you go wrong? On one side, you get the tenderloin filet, and on the other, you get the New York Strip! Heaven!

    Reply

  33. Lina

    I love a good ribeye although my mother has turned me on to T-Bones! Being pregnant with our first Baby I’ve been trying to avoid what people say to avoid eating during pregnancy (meaning steak that’s not well done, which i don’t mind but don’t care for either). Our due date is pretty soon so I’m excited to have a nice medium rare steak after and I’m thinking rib eye or t-bone!

    Reply

  40. Melanie Fee

    Holy yummy! I am so going to make my hubs (& my preggy tummy, lol) happy when I make this recipe… I just have to try this! Thanks for all the awesomeness. Our fav cut of meat is generally sirloin, but tried a short lion cut recently & it was amazing!

    Reply

  45. Susan

    I love a roast………chuck or rump roast………put in the crockpot for Italian or French dip sandwiches! YUM! What an awesome giveaway!! Thanks!

    Reply

  50. Janice Price-VanDyke

    I love a good tenderloin with some herbs on it. Or a rib eye with the bone in. We love meat in our family! We make a tenderloin for New Year’s every year. Would love some of this meat and that lovely pan. I have never owned any Le Creuset products but always salivated over them. *fingers crossed*

    Reply

  52. Amanda

    Flank steak! Growing up my mom would always get this cut, marinate it to get it nice and tender, then grill it to perfection – yum!

    Reply

  58. Paula D

    My favorite cut is Flank Steak. While growing up in my aunt’s home, Flank steak was more of an inexpensive cut and she would marinate it with a similar marinate. I have used it on London Broil when I can find it on sale.

    Reply

  61. susan

    Well marbled black angus certified thick cut with nice thick fat ring around edges bone in rib steak grilled outside with evoo rubbed on and seasoned with only sea salt & freshed cracked black pepper….oh my goodness…heaven!

    Reply

  63. Trisa W Swenson

    I love a good London Broil. I have made it the same way for a long time but the next time I make it, I am trying your recipe. It sounds delicious. I love Le Creuset products too, by the way.

    Reply

  64. Crystal

    My favorite cut of beef is sirloin. I love going to Texas Roadhouse and getting sirloin steak with garlic mashed potatoes. It’s so juicy and delicious!

    Reply

  69. Lawrence Largen

    My favorite cut of beef is a brisket. You can season it with tons of mustard and wrap it in aluminum foil, place on the grill over medium heat and let it cook for 2 1/2 hours then flip it and cook another 2 hours. Comes out great. For full instructions email me at [email protected]

    Reply

  71. Nancy Shaw

    My favorite of all time is Prime Rib. That saying, I rarely if ever, get to eat it! London broil is what we usually have so this new recipe is a joy!

    Reply

  73. Nancy Saller

    My favorite cut is a nice thick filet. We get a really good dinner at Ruth’s Chris Restaurant every year for our anniversary, can’t wait for February!

    Reply

  77. Susan Broughton

    My favorite cut of steak is a New York Strip. I seldom get to eat it because of the cost of steaks now a days but love any meat that is especially lean. Filet mignon is the best but way out of my cost range!

    Reply

  83. Yolanda Dempsey

    My Favorite cut is the Rib Eye. I’ve never cooked a London Broil before but looking at your photos has me on my way to the grocery store to purchase one. My fingers are crossed.

    Reply

  84. Judy Blevins

    WOW, what a wonderful giveaway! My favorite cut is Flank steak…it used to be an inexpensive cut, but has caught on and now can be pretty spendy, if not on sale. I marinate too and don’t overcook…always a challenge for me. My family’s favorite!

    Am wondering if the London Broil recipe is considered Gluten Free? My son has Celiac’s and I would love to make this.

    Reply

  107. Melissa Smith

    I enjoy all types of beef, but today my favorite is your London Broil. I can’t wait to try this. I to have a hard time getting it tender..

    Reply

  116. Marsha

    My first reaction, and with a chuckle, was hamburger. I rarely buy steak (I can make hamburger stretch a lot further) but maybe once-a-year or so, we go to a local restaurant where we do enjoy a good prime rib.

    Reply

  122. Emily H.

    I love ribeye–medium rare. It’s so fatty, but that’s what makes it so flavorful and tender! I’m glad you realized that you were cooking your beef too long. I always cringe when someone asks for their steak to be cooked medium well or well done!

    Reply

  123. Cara W

    I love a nice thick New York Strip. Searing one side in the frying pan, flipping it over and finishing it off in the oven has yielded a perfect steak every time.

    Reply

  128. Jp Theberge

    I have been a big foodie for a long time…out of college I told my parents I would never work with food, not even at a grocery store. I just wasn’t a big fan. I got in a bind and had to take any job that presented itself, so I took a chef position at the local bar, and the rest is history. I fell in love with cooking and there’s no going back. I must first start by stating that I am an avid carnivore…im constantly looking for new cuts and talking to butchers where ever I go. To me I cant think of a better evening than a few cocktails and some fresh cooked food.

    My favorite cut has to be Flank Steak, which has recently for some reason come in to the limelight. Im a big fan of using fresh herbs and marinating my Flank Steak overnight to increase the tenderness and infused flavor. Personally, ive tried a few different methods from the pan sear, to the over roast but my favorite preparation method has to be the grill. Marinate the steak over night in garlic, rosemary, olive oil, a touch of red wine vinegar, lime zest, and some lime juice. Throw it on the grill, for a couple minutes each side and let it rest for 10-20 minutes. Slice it thin and serve on a toasted Ciabatta roll with some home made horseradish mayo and you can expect nothing better than a fulfilling night in!

    Reply