Charoset London Broil

FROM BUSY IN BROOKLYN BLOG

Charoset London Broil

1 1/2-2 lb. london broil, shoulder blade cut (see note)
1/2 cup dry red wine
1/4 cup walnut oil
1/4 cup + 1 tbsp silan (date honey), divided
1 apple, grated (I used Granny Smith)
1/8 tsp cinnamon
1/2 tsp coarse black pepper
Kosher salt and freshly ground black pepper, to taste

Method:

In a ziploc bag, combine the wine, oil, 1/4 cup silan, grated apple, cinnamon and black pepper. Add the london broil and marinate for 3-6 hours. Remove from the marinade (try to get off as much of the grated apple as possible) and reserve.

Season the london broil with salt and pepper on both sides and broil on high for 8 minutes on the first side and 5 minutes on the second side (for medium rare). Rest for 10 minutes and slice thinly against the grain.

Pour the reserved marinade into a small saucepan, add a tbsp of silan and bring to a boil. Reduce the heat and simmer for 20-30 minutes, until thickened.

NOTE: London Broil is not an actual cut a beef, but rather a cooking method. The method is to marinate the beef and grill or broil over high heat. Since london broil can be cut from different parts of the animal, I prefer the butcher cut, which is cut from the shoulder blade. If you use a different cut, cooking results may vary.

VARIATION: For a smoother charoset sauce, puree the sauce until smooth (after cooking).

SUBSTITUTIONS: If you can’t find silan, you may use honey instead. You may also use grapeseed oil (or any lightly flavored oil) instead of walnut oil.