Reader Recipe

This recipe was sent to me by a reader. His name is Wolfgang Puck.

He says he has a restaurant in New York. I think I've heard of him.

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CHINOIS MARINATED GRILLED LONDON BROIL WITH CILANTRO-MINT VINAIGRETTE
Serves 6

Marinated London Broil:
2 large London broil steaks, each 1-1/2 to 2 pounds
1 cup soy sauce
1 cup mirin (sweet sake)
2 tablespoons Asian sesame oil
2 cups chopped scallions
1 tablespoon minced fresh ginger
1 tablespoon crushed red pepper flakes
2 or 3 garlic cloves, minced
Freshly ground black pepper

Cilantro-Mint Vinaigrette:
1/2 cup rice wine vinegar
1/4 cup coarsely chopped fresh mint leaves
1/4 cup coarsely chopped cilantro leaves
1/4 cup coarsely chopped parsley leaves
1 tablespoon honey
1/2 tablespoon minced fresh ginger
1 egg yolk (optional)
Splash of chili oil (optional)
1 cup peanut oil
Salt
Freshly ground black pepper

Thoroughly trim the London broil of connective tissue and excess fat; put them in a shallow, flat reactive dish large enough to hold them side by side.
In a mixing bowl, stir together the soy sauce, mirin, sesame oil, scallions, ginger, red pepper flakes and garlic to taste. Pour the mixture over the steaks, cover and leave them in the refrigerator to marinate for 1 to 2 hours. Before cooking, remove the steaks from the marinade and leave them at room temperature. Discard the marinade.
Meanwhile, prepare a fire in an outdoor grill or preheat a broiler or ridged grill pan.
While the grill is heating, prepare the vinaigrette. Put the vinegar, mint, cilantro, parsley, honey, ginger, egg yolk, and, if you want spicier results, a little chili oil in a blender or food processor. (If you're wary of eating raw egg yolk, simply leave it out; your dressing will be less rich and thick but no less delicious.) Blend or process until the herbs are finely chopped and a smooth paste has formed. With the machine running, slow drizzle in the peanut oil to form a smooth emulsion. Season to taste with salt and pepper and transfer to a bowl.
Season the steaks on both sides with black pepper. Grill or broil them until medium rare, about 5 minutes per side. Remove the steaks from the grill and let them rest in a warm place for about 10 minutes.
To serve, carve the steaks diagonally across the grain into thin slices. Drizzle the sliced steak with the vinaigrette.